20 jumbo pasta shells, cooked according to package instructions

1 cup ricotta cheese

½ cup grated Parmesan cheese

1 cup cooked mushrooms, finely chopped

1 egg, beaten

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

2 cups Alfredo sauce, divided

¼ cup shredded mozzarella cheese

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Cook pasta shells according to package directions. Drain and set aside.

In a large bowl, mix ricotta, Parmesan, chopped mushrooms, beaten egg, garlic powder, salt, and pepper.

Preheat oven to 375°F (190°C).

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

Fill each shell with the mushroom-ricotta mixture and arrange them in the baking dish.

Pour remaining 1 cup of Alfredo sauce over the stuffed shells.

Sprinkle with shredded mozzarella.

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

Use a piping bag or spoon to fill shells more easily.

Add spinach or herbs for a flavor boost.

Swap in a plant-based Alfredo and cheese for a vegetarian or dairy-free version.

Serve with garlic bread or a fresh green salad for a complete meal.