Creamy Garlic Mushroom Stuffed Shells for Easy Dinner

Creamy Garlic Mushroom Stuffed Shells — A comforting, cozy dinner idea that’s better than takeout. Irresistible garlic mushroom filling in every bite. After making this many times, I’ve discovered the trick to keeping the shells from falling apart is to undercook them slightly before stuffing. If you love recipes like this, you’ll also enjoy Creamy Coconut Chicken Brothy Rice Recipe and Creamy Jalapeno Popper Corn Casserole Recipe.

What You'll Need for Creamy Garlic Mushroom Stuffed Shells for Easy Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb (450g) large pasta shells
• 2 tbsp olive oil
• 1 lb (450g) mushrooms, finely chopped
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup (240ml) heavy cream
• 1 cup (115g) shredded mozzarella cheese
• 1/2 cup (55g) grated Parmesan cheese
• 1/2 cup (120ml) marinara sauce
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• Optional: Fresh basil leaves, chopped
• Optional: Grated Parmesan cheese
• Optional: Red pepper flakes

How to Make Creamy Garlic Mushroom Stuffed Shells for Easy Dinner

1. Cook pasta: Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. Sauté mushrooms: Heat olive oil in a large skillet over medium heat. Add mushrooms, garlic, thyme, oregano, salt, and pepper. Cook until mushrooms are browned and liquid has evaporated.
3. Add cream and cheese: Stir in heavy cream, mozzarella, and Parmesan. Cook until cheese is melted and sauce is creamy.
4. Stuff shells: Undercook pasta shells slightly, then stuff each shell with mushroom mixture. Place in a greased baking dish.
5. Bake: Drizzle marinara sauce over stuffed shells. Bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden.

Storing & Reheating Creamy Garlic Mushroom Stuffed Shells for Easy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Stuff shells can be made ahead and refrigerated for up to 24 hours before baking.

Freezing Creamy Garlic Mushroom Stuffed Shells for Easy Dinner

Freeze stuffed shells before baking. Thaw in the fridge overnight before baking.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. May cause shells to become soggy.

Recipe Notes

• Chef tip: For a vegetarian version, omit the cheese or use a dairy-free alternative.
• Best substitution: Substitute spinach for mushrooms for a different flavor profile.
• Make-ahead: Stuffed shells can be assembled a day ahead and refrigerated before baking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If shells are falling apart in the baking dish, they were overcooked before stuffing.

Creamy Garlic Mushroom Stuffed Shells for Easy Dinner

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Prep

20 minutes

🍳

Cook

30 minutes

⏳

Total

50 minutes

🍽

Serves

4-6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb (450g) large pasta shells
• 2 tbsp olive oil
• 1 lb (450g) mushrooms, finely chopped
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup (240ml) heavy cream
• 1 cup (115g) shredded mozzarella cheese
• 1/2 cup (55g) grated Parmesan cheese
• 1/2 cup (120ml) marinara sauce

Seasonings

• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Fresh basil leaves, chopped
• Grated Parmesan cheese
• Red pepper flakes

Instructions

1. Cook pasta: Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. Sauté mushrooms: Heat olive oil in a large skillet over medium heat. Add mushrooms, garlic, thyme, oregano, salt, and pepper. Cook until mushrooms are browned and liquid has evaporated.
3. Add cream and cheese: Stir in heavy cream, mozzarella, and Parmesan. Cook until cheese is melted and sauce is creamy.
4. Stuff shells: Undercook pasta shells slightly, then stuff each shell with mushroom mixture. Place in a greased baking dish.
5. Bake: Drizzle marinara sauce over stuffed shells. Bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden.

Notes

• Chef tip: For a vegetarian version, omit the cheese or use a dairy-free alternative.
• Best substitution: Substitute spinach for mushrooms for a different flavor profile.
• Make-ahead: Stuffed shells can be assembled a day ahead and refrigerated before baking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If shells are falling apart in the baking dish, they were overcooked before stuffing.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze stuffed shells before baking. Thaw in the fridge overnight before baking.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. May cause shells to become soggy.
• Make ahead: Stuff shells can be made ahead and refrigerated for up to 24 hours before baking.

Nutrition Per Serving

• Calories: 450
• Protein: 20g
• Fat: 22g
• Carbs: 45g
• Fiber: 3g
• Sugar: 4g
• Sodium: 900mg
• Cholesterol: 70mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Garlic Mushroom Stuffed Shells for Easy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Creamy Garlic Mushroom Stuffed Shells for Easy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!