Cheesy Stuffed Shells with Tomato Sauce and Mushrooms Recipe
Jumbo pasta shells stuffed with a flavorful blend of ricotta, mozzarella, Parmesan cheeses, eggs, and herbs, topped with a savory mushroom and tomato sauce then baked to bubbling perfection. This hearty, family-friendly Italian-inspired casserole is a comforting and cheesy meal perfect for any occasion.
- Prep Time: 15 mins
- Cook Time: 35-50 mins
- Total Time: 1 hr 5 mins
- Yield: 10 servings (1 9x13-inch casserole)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 1 (12 ounce) package jumbo pasta shells
Cheese Filling
- 1 (32 ounce) container ricotta cheese
- 1/2 pound shredded mozzarella cheese
- 4 ounces grated Parmesan cheese
- 2 large eggs, beaten
- 1 tablespoon dried parsley
- 1 teaspoon salt, or more to taste
- 1 teaspoon ground black pepper
Sauce
- 1 (28 ounce) jar pasta sauce
- 8 ounces sliced fresh mushrooms
- 1/2 pound shredded mozzarella cheese
- 4 ounces grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it is ready when the stuffed shells are assembled.
- Cook Pasta Shells: Bring a large pot of lightly salted water to a boil. Add the jumbo pasta shells and cook for 8 to 10 minutes until they are tender but still firm to the bite. Drain and set aside.
- Prepare Cheese Filling: In a large bowl, combine ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, beaten eggs, dried parsley, salt, and black pepper. Mix thoroughly until all ingredients are well combined to form a creamy, flavorful filling.
- Prepare Sauce Mixture: In a medium bowl, mix together the jarred pasta sauce and sliced fresh mushrooms. Then stir in the remaining mozzarella and Parmesan cheeses until well incorporated, creating a cheesy mushroom tomato sauce.
- Stuff the Shells: Fill each cooked pasta shell generously with the cheese mixture and place them upright in a 9x13-inch baking dish, evenly spaced.
- Assemble and Bake: Pour the prepared mushroom and cheese tomato sauce evenly over the stuffed shells in the baking dish. Place the dish in the preheated oven and bake for 35 to 50 minutes, or until the edges are bubbly and the shells have set.
- Serve: Remove from oven and let cool slightly before serving hot. Enjoy the rich, cheesy, and comforting stuffed shells with your favorite sides or a fresh salad.
Notes
- For extra flavor, consider adding additional spices such as garlic powder, Italian seasoning, or red pepper flakes to the cheese filling.
- You can substitute fresh basil or parsley in place of dried parsley for a fresher herb flavor.
- If you prefer a creamier texture, add a splash of heavy cream or milk to the cheese filling.
- Ensure not to overcook the pasta shells during boiling so they hold their shape after baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
