Description
A comforting dish of jumbo pasta shells filled with a rich cream cheese, garlic, and mushroom mixture, baked to perfection with a creamy sauce.
Ingredients
- 12 jumbo pasta shells
- 1 cup mushrooms, chopped
- 2 cloves garlic, minced
- 8 oz cream cheese
- 1/2 cup Parmesan cheese, grated
- 1/2 cup heavy cream
- 1 tsp Italian seasoning
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add chopped mushrooms and cook until softened.
- In a bowl, mix the sautéed mushrooms and garlic with cream cheese, parmesan cheese, Italian seasoning, salt, and pepper until well combined.
- Stuff the mixture into each cooked pasta shell and place them in a baking dish.
- In a separate bowl, mix heavy cream with additional garlic and seasoning, then pour over the stuffed shells.
- Bake for about 20-25 minutes, or until bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
Consider using a variety of mushrooms for added flavor. Cover with foil for the first part of baking to retain moisture.