Mushroom Stuffed Shells Recipe – Easy Pasta Bake with Ricotta

Last Updated on 2 months by Neha Deshmukh

Mushroom Stuffed Shells Recipe – Easy Pasta Bake with Ricotta

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. Well, look no further! These Mushroom Stuffed Shells are a total winner. I first made these for a cozy weeknight dinner, and they’ve been a family favorite ever since. They’re creamy, cheesy, and packed with savory mushroom goodness. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a hug in a dish! Seriously. It’s the perfect balance of comforting pasta, a rich and flavorful filling, and a bubbly, cheesy sauce. Plus, it’s surprisingly easy to put together – even on a busy weeknight. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good pasta bake?

Ingredients

Here’s what you’ll need to create this masterpiece:

• 8 oz jumbo pasta shells
• 1 tablespoon olive oil
• 1 cup chopped brown button mushrooms
• ½ teaspoon dried basil flakes (or more, to taste!)
• ½ teaspoon garlic powder
• Salt to taste
• Fresh ground black pepper to taste
• 1 egg
• 1 cup whole milk organic ricotta
• 1 jar (around 680g) Ragu Homestyle Thick and Hearty Mushroom Sauce
• Fresh basil for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this dish.

• Organic Ricotta: Seriously, splurge on the organic ricotta if you can. The flavor is just so much brighter and cleaner. It makes a huge difference in the filling.
• Ragu Sauce Variations: I love the Ragu Homestyle Thick and Hearty Mushroom Sauce for this, but feel free to experiment! A classic marinara or even a roasted garlic sauce would be delicious.
• Mushroom Types: Brown button mushrooms are great, but don’t be afraid to mix it up! Cremini, shiitake, or even a blend of wild mushrooms would add amazing depth of flavor. About 200g of mixed mushrooms would work beautifully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook your jumbo pasta shells in salted boiling water for about 8 minutes, until they’re al dente. Nobody likes mushy shells! Drain them well and give them a rinse with cold water to stop the cooking process and prevent sticking. Set aside.
2. Now, heat the olive oil in a sauté pan over medium heat. Add the chopped mushrooms, basil flakes, garlic powder, salt, and pepper. Sauté until the mushrooms soften and release their lovely aroma – usually around 5-7 minutes. Let this cool down a bit while you move on to the next step.
3. In a bowl, mix the cooled mushrooms with the ricotta cheese and beaten egg until everything is well combined. This is your flavorful filling!
4. Preheat your oven to 350°F (175°C).
5. Spread a generous layer of Ragu Mushroom Sauce evenly in an oven-safe dish. This creates a delicious base for your stuffed shells.
6. Now for the fun part! Carefully stuff each pasta shell with the ricotta mixture and arrange them snugly over the sauce.
7. Bake for 30 minutes, or until the sauce is bubbly and the shells are heated through.
8. Garnish with fresh basil and serve hot!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the pasta shells! Al dente is key.
• Make sure the mushroom mixture is cool before stuffing the shells, or the ricotta might get a little melty and messy.
• A generous amount of sauce is your friend! It keeps everything moist and flavorful.

Variations

Want to switch things up? Here are a few ideas:

• Vegetarian: This recipe is already vegetarian, but you can add some chopped spinach or zucchini to the mushroom mixture for extra veggies.
• Gluten-Free Pasta Options: Use gluten-free jumbo pasta shells for a gluten-free version. There are some really good ones available now!
• Spice Level: Add a pinch of red pepper flakes to the mushroom mixture for a little kick. My friend, Priya, loves adding a full teaspoon!
• Make-Ahead Instructions: You can assemble the stuffed shells ahead of time, cover them tightly, and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time if baking from cold.

Serving Suggestions

These Mushroom Stuffed Shells are fantastic on their own, but they also pair well with:

• A simple green salad with a light vinaigrette.
• Garlic bread for soaking up all that delicious sauce.
• Steamed broccoli or asparagus.

Storage Instructions

Leftovers? Yes, please! Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Let’s answer some common questions:

• What type of mushrooms work best in this recipe? Brown button mushrooms are a great starting point, but feel free to experiment with cremini, shiitake, or a blend of wild mushrooms.
• Can I use a different sauce instead of Ragu? Absolutely! A classic marinara, roasted garlic sauce, or even a creamy Alfredo sauce would be delicious.
• Can this dish be assembled ahead of time? Yes! You can assemble it up to 24 hours in advance and bake it when you’re ready.
• How can I prevent the shells from sticking together? Rinsing the cooked shells with cold water helps a lot. Also, make sure they’re not overcrowded in the baking dish.
• Is it possible to freeze leftover stuffed shells? Yes, but the texture might change slightly. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.