White Wine Mushroom Stuffed Shells
Delicious jumbo pasta shells stuffed with a savory blend of mushrooms, ricotta, and herbs, all enhanced by a delicate white wine sauce for a comforting Italian-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 12 oz cremini mushrooms, finely chopped
- 1/2 cup dry white wine
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups marinara sauce
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cook jumbo pasta shells according to package directions until al dente. Drain and let cool.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 3 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add chopped mushrooms and cook until softened and most moisture evaporates, about 7-8 minutes.
- Pour in the white wine and let it simmer until reduced by half, about 3-4 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, parsley, oregano, salt, and pepper. Stir in the cooled mushroom mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Stuff each shell with the mushroom and cheese mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Bake uncovered for 25-30 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Notes
For extra creaminess, add a splash of heavy cream to the mushroom mixture before stuffing the shells.