Prepare to indulge in a culinary delight that will transport your taste buds straight to Italy! Our Mushroom Artichoke Stuffed Pasta Shells are not just a dish; they are a celebration of flavors that will leave your family and friends begging for seconds. Imagine jumbo pasta shells generously filled with a creamy ricotta and savory mushroom-artichoke mixture, all smothered in rich marinara sauce and topped with gooey melted cheese. This recipe is perfect for cozy dinners or impressing guests, and it can be on your table in less than an hour! Ready to dive into this delicious adventure? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 cup mushrooms, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 jar (24 oz) marinara sauce
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- In a large skillet over medium heat, sauté the chopped mushrooms until they release their moisture and become golden brown, about 5-6 minutes.
- In a mixing bowl, combine the sautéed mushrooms, chopped artichoke hearts, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, and Italian seasoning. Mix thoroughly until well blended.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent the shells from sticking.
- Carefully stuff each pasta shell with the mushroom and artichoke cheese mixture, filling them generously but not overpacking.
- Arrange the stuffed shells in the baking dish, then pour the remaining marinara sauce over the top, ensuring each shell is partially covered.
- Sprinkle the remaining mozzarella cheese over the stuffed shells.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly golden.
- Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Tips
- Perfectly Cooked Pasta: Make sure to cook the jumbo pasta shells al dente. This will help them hold their shape and prevent them from becoming mushy during baking.
- Sautéing Mushrooms: Don’t rush the sautéing process! Allow the mushrooms to cook until they’re golden brown, which enhances their flavor and adds depth to the filling.
- Cheese Blends: Feel free to experiment with different cheeses! Adding a bit of goat cheese or feta can elevate the flavor profile of your stuffing.
- Layering Sauce: Spreading marinara sauce on the bottom of the baking dish not only prevents sticking but also adds moisture to the shells as they bake.
- Resting Time: Let the dish rest for a few minutes after baking. This allows the flavors to meld and makes it easier to serve.
- Garnish for Flair: Fresh basil or parsley not only adds a pop of color but also enhances the dish’s flavor. Don’t skip this final touch!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 20g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 45mg
