Name: Creamy Garlic Mushroom Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Comfort Food
Ingredients: 20–25 jumbo pasta shells (about 8 oz); 1 tablespoon olive oil; 1 tablespoon butter; 4 cups finely chopped mushrooms (cremini or button); 4 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon fresh thyme (or 1/2 tsp dried); 1 cup ricotta cheese; 1/2 cup shredded mozzarella; 1/4 cup grated Parmesan cheese; Optional: pinch of nutmeg or red pepper flakes; 2 tablespoons butter (for sauce); 3 cloves garlic, minced (for sauce); 2 tablespoons all-purpose flour; 2 cups milk (whole or 2%); 1/2 cup grated Parmesan (for sauce); Salt and pepper, to taste; Optional: splash of cream or cream cheese for richness

Thank you so much for being here! It truly means the world to share these cozy, flavor-packed dishes with you. And today’s recipe? It’s one of my all-time favorites when I need something hearty, soul-warming, and deeply satisfying. These Creamy Garlic Mushroom Stuffed Shells are exactly that—comfort food at its finest with rich, savory flavor and an irresistibly creamy texture that will have everyone at the table reaching for seconds.

P.S. If this sounds like your kind of dinner, make sure to subscribe so I can send you recipes like this straight to your inbox. Trust me—you’re going to want this one on repeat.

What Are Creamy Garlic Mushroom Stuffed Shells?

Jumbo pasta shells are filled with a velvety mixture of sautéed mushrooms, garlic, ricotta, and cheese, then nestled into a creamy garlic-Parmesan sauce and baked until bubbly. It’s a vegetarian main dish that feels indulgent and elegant but is surprisingly easy to make. Perfect for cozy nights in, special dinners, or even meal prep (hello, leftovers!).

Why You’ll Love This Recipe

Ultra comforting – warm, creamy, cheesy, and deeply flavorful
Make-ahead friendly – assemble in advance and bake when ready
Vegetarian – meat-free but still incredibly satisfying
Perfect for entertaining – elegant enough for guests, easy enough for weeknights
Flexible – add spinach, swap the mushrooms, or make it spicy!

What Do Creamy Garlic Mushroom Stuffed Shells Taste Like?

Let me paint the picture: every bite is tender pasta hugged by a creamy, garlicky sauce with pockets of earthy, sautéed mushrooms and melty cheese. The combination of garlic, Parmesan, and mushrooms is pure umami heaven, and the ricotta filling adds the perfect creamy contrast. It’s rich without being too heavy—comfort food that doesn’t weigh you down!

Benefits of This Recipe

Great source of protein from ricotta, mozzarella, and Parmesan
Rich in vitamin D thanks to mushrooms
Customizable for dietary needs—use gluten-free shells or vegan cheese alternatives
Kid-friendly and freezer-friendly!

Ingredients

For the filling:

20–25 jumbo pasta shells (about 8 oz)
1 tablespoon olive oil
1 tablespoon butter
4 cups finely chopped mushrooms (cremini or button)
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme (or 1/2 tsp dried)
1 cup ricotta cheese
1/2 cup shredded mozzarella
1/4 cup grated Parmesan cheese
Optional: pinch of nutmeg or red pepper flakes

For the creamy garlic sauce:

2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1/2 cup grated Parmesan
Salt and pepper, to taste
Optional: splash of cream or cream cheese for extra richness

Tools You’ll Need

Large pot for boiling shells
Skillet for sautéing mushrooms
Medium saucepan for sauce
Mixing bowl
9×13 inch baking dish
Spoon or piping bag for stuffing shells
Foil for baking

Ingredient Additions & Substitutions

Add greens: Toss in chopped spinach or kale to the mushroom mixture.
Want more heat? Add red pepper flakes to the sauce.
No ricotta? Swap in cottage cheese or a blend of cream cheese and Greek yogurt.
Vegan version? Use plant-based cheeses and dairy-free milk; mushrooms already add meaty texture.

Step-by-Step Instructions

1. Cook the shells

Bring a large pot of salted water to a boil. Cook the pasta shells until just al dente, about 8–9 minutes. Drain and rinse with cold water to stop cooking. Set aside.

2. Sauté the mushrooms

In a skillet, heat olive oil and butter over medium-high heat. Add mushrooms, salt, pepper, and thyme. Sauté until the mushrooms are browned and most of their moisture has evaporated—about 8–10 minutes. Add garlic and cook 1–2 minutes more. Remove from heat and let cool slightly.

3. Make the filling

In a bowl, combine the sautéed mushrooms, ricotta, mozzarella, Parmesan, and any optional spices. Stir until fully mixed.

4. Make the sauce

In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook for another minute to form a roux. Gradually whisk in the milk. Simmer until thickened (about 5 minutes), then stir in Parmesan. Season with salt and pepper.

5. Assemble the dish

Spread a layer of garlic sauce on the bottom of your baking dish. Stuff each pasta shell with the mushroom-ricotta filling and nestle into the sauce. Pour the remaining sauce over the shells. Sprinkle extra mozzarella or Parmesan on top, if desired.

6. Bake!

Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden. Let rest for 5 minutes before serving.

What to Serve With Creamy Garlic Mushroom Stuffed Shells

Garlic bread or crusty sourdough
Simple green salad with lemon vinaigrette
Roasted vegetables (zucchini, asparagus, or carrots)
A glass of white wine like Chardonnay or Pinot Grigio

Tips for Perfect Stuffed Shells

Let’s make sure your Creamy Garlic Mushroom Stuffed Shells come out dreamy, cheesy, and irresistibly creamy every single time! These quick tips will help you avoid common pitfalls and nail the recipe like a pro:
- Cook pasta just until al dente. You want the shells firm enough to hold their shape—remember, they’ll finish cooking in the oven. Overcooked shells can tear during stuffing!
- Use a piping bag (or zip-top bag). Fill a piping bag or zip-top bag with the corner snipped off to easily stuff the shells without mess. It’s faster, neater, and you get a more even filling.
- Let the mushroom mixture cool slightly. Before mixing with the ricotta and cheese, allow the mushrooms to cool a bit. This prevents the filling from becoming runny.
- Don’t overstuff the shells. About 1 heaping tablespoon of filling is enough. Overfilling makes them harder to arrange and can cause them to split while baking.
- Layer sauce generously. Start with a base layer of sauce in the baking dish to prevent sticking and drying out, then finish with more sauce over the top of the stuffed shells for maximum creaminess.
- Cover with foil while baking. This traps moisture and helps the shells heat evenly. Remove the foil at the end to allow the top to get golden and lightly bubbly.
- Let it rest. After baking, let the dish sit for 5–10 minutes before serving. This gives the sauce time to thicken slightly and makes the shells easier to plate.
These thoughtful little steps really do elevate the whole dish—your stuffed shells will go from “yum” to “whoa, you made this?!” in no time!

Want a checklist version of these tips you can print and keep in the kitchen?

Storage Instructions

One of the many things to love about these Creamy Garlic Mushroom Stuffed Shells is how well they store—making them perfect for meal prep, leftovers, or even freezing for a rainy day.

🍽 How to Store Leftovers

Refrigerate: Place leftovers in an airtight container and store in the fridge for up to 4 days. The flavors actually deepen after a day, making it just as delicious (if not more!) the next time around.

Reheat: Warm in the microwave with a splash of milk or cream to keep the sauce creamy, or reheat in the oven at 350°F (175°C), covered with foil, until heated through—about 15–20 minutes.

❄️ How to Freeze Stuffed Shells

These shells freeze beautifully—either baked or unbaked!

To freeze before baking: Assemble the stuffed shells and sauce in a freezer-safe baking dish. Cover tightly with foil and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator, then bake as directed.

To freeze after baking: Let the cooked shells cool completely. Transfer to an airtight container or wrap tightly in foil and freeze. Reheat from frozen at 350°F for 30–40 minutes, or until bubbly and hot.

Pro Tips:

Freeze in individual portions for easy grab-and-go lunches.

Add a little extra sauce when freezing, as pasta can absorb liquid over time.

Would you like a freezer label template or printable reheating instructions to go with it?

General Information

Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Servings: 5–6
Vegetarian: Yes
Make ahead: Yes! Assemble and refrigerate up to 24 hours in advance.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! Assemble up to 24 hours ahead and bake when needed. Perfect for dinner parties or busy weeknights.

What mushrooms work best?

Cremini, button, or baby bella all work beautifully. For extra depth, try a mix of mushrooms.

Can I freeze the leftovers?

Yes! Store baked leftovers in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

Is this recipe spicy?

Not unless you want it to be! Add chili flakes for a subtle kick.

Conclusion

These Creamy Garlic Mushroom Stuffed Shells are the kind of dish you make once and instantly add to your “must-repeat” list. Creamy, savory, cheesy, and filled with rich garlic-mushroom flavor, it’s comfort food you’ll crave again and again. Whether you’re feeding a hungry crowd or just treating yourself on a chilly evening, this dish delivers cozy satisfaction every single time.

Ready for more creamy, cozy recipes? You might also love:

Spinach Artichoke Baked Ziti
Butternut Squash Alfredo Pasta
Creamy Tomato Basil Lasagna Rolls

Share Your Creations!

Tried these stuffed shells? I’d be thrilled to see how they turned out! Tag your photos on Pinterest and drop a comment below. Your reviews and photos bring this little recipe corner to life 💛

Nutritional Information (Per Serving – approx. 1/6 of recipe)

Calories: 420
Protein: 17g
Carbohydrates: 36g
Fat: 23g
Saturated Fat: 12g
Fiber: 2g
Sugar: 5g
Sodium: 540mg