Creamy Garlic Mushroom Stuffed Shells

• active time: 15 minutes
• total time: 50 minutes

Ingredients

Jumbo pasta shells: 20, cooked according to package instructions

Ricotta cheese: 1 cup, creamy base for the filling

Grated Parmesan cheese: 1/2 cup, for a sharp, nutty flavor

Cooked mushrooms: 1 cup, finely chopped

Egg: 1, beaten, to bind the filling

Garlic powder: 1 teaspoon, for a subtle garlic flavor

Salt: 1/2 teaspoon, to season

Black pepper: 1/2 teaspoon, for a touch of spice

Alfredo sauce: 2 cups, divided (1 cup for the base and 1 cup on top)

Shredded mozzarella cheese: 1/4 cup, to melt on top

Directions

Boil the jumbo pasta shells according to the package instructions. Drain and set them aside.

In a large bowl, combine the ricotta, Parmesan, cooked mushrooms, egg, garlic powder, salt, and black pepper to create the filling.

Preheat the oven to 375°F (190°C). Spread 1 cup of Alfredo sauce on the bottom of a baking dish.

Generously stuff each pasta shell with the mushroom mixture and place them in the baking dish.

Pour the remaining Alfredo sauce over the top of the shells and sprinkle with mozzarella cheese.

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