Creamy Garlic Mushroom Stuffed Shells – Better Than Takeout

Creamy Garlic Mushroom Stuffed Shells – The ultimate comfort food, ready in 40 minutes, and better than takeout! After making this many times, I’ve discovered the trick to perfectly creamy, garlicky mushrooms that’ll make your house smell amazing. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Watermelon Cucumber Salad with Feta and Mint and Mediterranean Baked Eggs with Spiced Tomato Sauce.

What You'll Need for Creamy Garlic Mushroom Stuffed Shells – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 12 oz jumbo pasta shells
• 8 oz mushrooms, sliced
• 4 cloves garlic, minced
• 5 oz fresh spinach
• 15 oz ricotta cheese
• 8 oz mozzarella cheese, shredded
• 1/2 cup grated parmesan cheese
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Optional: Fresh parsley, chopped
• Optional: Red pepper flakes, for garnish

How to Make Creamy Garlic Mushroom Stuffed Shells – Better Than Takeout

1. Cook pasta shells: Cook shells according to package instructions until al dente. Drain and set aside.
2. Sauté mushrooms: In a large skillet, melt butter over medium heat. Add mushrooms, cook until browned. Add garlic, cook for 1 minute. Stir in spinach until wilted. Season with salt, pepper, thyme, oregano, and red pepper flakes (if using).
3. Make cheese mixture: In a bowl, combine ricotta, 1/2 cup mozzarella, parmesan, and a pinch of salt and pepper. Mix well.
4. Stuff shells: Stuff each shell with a generous amount of cheese mixture. Place stuffed shells in a greased baking dish.
5. Make garlic cream sauce: In the same skillet, melt 2 tbsp butter. Whisk in flour to create a roux. Gradually add heavy cream, stirring constantly. Cook until sauce thickens. Stir in remaining 1/2 cup mozzarella until melted. Add minced garlic, cook for 1 minute. Season with salt and pepper.
6. Assemble and bake: Pour garlic cream sauce over stuffed shells. Sprinkle with remaining mozzarella. Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden.
7. Serve: Let rest for 5 minutes before serving. Garnish with fresh parsley and red pepper flakes (if using). Serve with a side of garlic bread.

Storing & Reheating Creamy Garlic Mushroom Stuffed Shells – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This dish can be assembled up to 24 hours ahead. Store in the fridge until ready to bake.

Freezing Creamy Garlic Mushroom Stuffed Shells – Better Than Takeout

Freeze assembled, unbaked shells in a baking dish for up to 2 months. Thaw overnight in the fridge before baking.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat individual portions in the microwave for 2-3 minutes, or until heated through.

Recipe Notes

• Chef tip: For a spicy kick, add diced jalapeños to the mushroom mixture.
• Best substitution: Substitute spinach with kale or Swiss chard for a similar texture and flavor.
• Make-ahead: See storage section for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce isn't thickening, cook it longer or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

Creamy Garlic Mushroom Stuffed Shells – Better Than Takeout

⏱

Prep

20 mins

🍳

Cook

20 mins

⏳

Total

40 mins

🍽

Serves

4-6 servings

🥗

Diet

High Protein

Ingredients

Main Ingredients

• 12 oz jumbo pasta shells
• 8 oz mushrooms, sliced
• 4 cloves garlic, minced
• 5 oz fresh spinach
• 15 oz ricotta cheese
• 8 oz mozzarella cheese, shredded
• 1/2 cup grated parmesan cheese
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour

Seasonings

• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Fresh parsley, chopped
• Red pepper flakes, for garnish

Instructions

1. Cook pasta shells: Cook shells according to package instructions until al dente. Drain and set aside.
2. Sauté mushrooms: In a large skillet, melt butter over medium heat. Add mushrooms, cook until browned. Add garlic, cook for 1 minute. Stir in spinach until wilted. Season with salt, pepper, thyme, oregano, and red pepper flakes (if using).
3. Make cheese mixture: In a bowl, combine ricotta, 1/2 cup mozzarella, parmesan, and a pinch of salt and pepper. Mix well.
4. Stuff shells: Stuff each shell with a generous amount of cheese mixture. Place stuffed shells in a greased baking dish.
5. Make garlic cream sauce: In the same skillet, melt 2 tbsp butter. Whisk in flour to create a roux. Gradually add heavy cream, stirring constantly. Cook until sauce thickens. Stir in remaining 1/2 cup mozzarella until melted. Add minced garlic, cook for 1 minute. Season with salt and pepper.
6. Assemble and bake: Pour garlic cream sauce over stuffed shells. Sprinkle with remaining mozzarella. Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden.
7. Serve: Let rest for 5 minutes before serving. Garnish with fresh parsley and red pepper flakes (if using). Serve with a side of garlic bread.

Notes

• Chef tip: For a spicy kick, add diced jalapeños to the mushroom mixture.
• Best substitution: Substitute spinach with kale or Swiss chard for a similar texture and flavor.
• Make-ahead: See storage section for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce isn't thickening, cook it longer or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze assembled, unbaked shells in a baking dish for up to 2 months. Thaw overnight in the fridge before baking.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat individual portions in the microwave for 2-3 minutes, or until heated through.
• Make ahead: This dish can be assembled up to 24 hours ahead. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 520
• Protein: 25g
• Fat: 28g
• Carbs: 45g
• Fiber: 3g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 110mg
• Sat. Fat: 17g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Garlic Mushroom Stuffed Shells – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Garlic Mushroom Stuffed Shells – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!