Stuffed Jumbo Shells with Mushrooms & Alfredo

I’m sharing a luscious, comforting dish featuring jumbo pasta shells stuffed with a creamy mushroom-ricotta filling, smothered in Alfredo sauce, and baked until bubbly and golden.

Why You’ll Love This Recipe

I love how these shells combine the earthy richness of mushrooms with velvety cheese and savory Alfredo sauce. Every bite feels indulgent and satisfying, yet it’s surprisingly simple to pull together. Plus, it strikes the perfect balance between comfort food and elegance—I always feel like I’ve treated myself.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells, cooked

• Ricotta cheese

• Grated Parmesan cheese

• Cooked mushrooms, finely chopped

• Egg (beaten)

• Garlic powder

• Salt

• Black pepper

• Alfredo sauce (divided)

• Shredded mozzarella cheese

directions

1. Preheat your oven to 375 °F (190 °C).

2. Boil the pasta shells according to the package directions, then drain and set aside.

3. In a mixing bowl, combine the ricotta, Parmesan, cooked mushrooms, beaten egg, garlic powder, salt, and black pepper.

4. Spread 1 cup of Alfredo sauce across the bottom of a baking dish.

5. Stuff each shell generously with the mushroom-ricotta mixture and place them in the dish.

6. Pour the remaining 1 cup Alfredo sauce over the shells, then sprinkle with mozzarella.

7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Servings and timing

• Yield: 4 servings

• Prep time: 15 minutes

• Cook time: 35 minutes

• Total time: 50 minutes

Estimated Nutrition

You noted approximately 390 kcal per serving, which aligns with:

• Some variations of Alfredo stuffed shells estimate around 412 kcal per cup

• Other vegetarian stuffed-shell recipes with similar ingredients (ricotta, mushrooms, sauce) report around 500 kcal per serving

So your estimate of ~390 kcal per serving is entirely reasonable—especially with modest cheese and sauce portions.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I place a serving in the oven at 350 °F, covered, and bake until warmed through and the cheese is bubbly. For quick reheating, a 30–45 second microwave zap works too—adding a bit of Alfredo sauce helps retain moisture.

FAQs

1. Can I use a different sauce instead of Alfredo?

Yes—swapping in marinara turns this into a classic tomato-based stuffed shell dish.

2. Can I make this vegetarian?

It already is! But you can add sausage or cooked chicken if you want more protein.

3. Can I freeze leftovers?

Absolutely. Let them cool, then wrap tightly and freeze up to 2 months. Reheat from frozen, adding a few minutes to bake time.

4. What mushrooms work best?

Cremini or button mushrooms are great, but any variety you enjoy will work well.

5. Can I skip the egg in the filling?

Yes—but it helps bind the filling. You might need a handful more cheese for structure.

6. Is there a way to lighten this dish?

I sometimes stir in sautéed spinach or swap half the ricotta for cottage cheese to lighten things up.

7. Can this be made ahead for potlucks?

Totally—I prep it, refrigerate, then bake just before serving. Add about 10 minutes to bake time to compensate for cold filling.

8. How many shells per serving?

With 20 shells and 4 servings, I usually aim for 5 shells per person, which feel like a hearty portion.

9. Any tips to avoid sogginess?

A lighter hand with the sauce helps—just enough to coat the bottom and top. Let it rest 5 minutes after baking, too.

10. Can I add herbs to the filling?

Yes! Fresh basil, thyme, or a pinch of Italian seasoning work beautifully.

Conclusion

This mushroom and Alfredo-stuffed shell recipe is truly a cozy, cheesy delight that’s easy to make yet feels indulgent. I hope you enjoy its rich flavors, comforting textures, and effortless elegance just as much as I do!

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