Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups of ricotta cheese
- 1 cup of grated mozzarella cheese
- 1 cup of grated Parmesan cheese
- 2 cups of sliced mushrooms
- 4 cloves of garlic, minced
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook jumbo pasta shells in salted boiling water until al dente, then drain.
- Sauté sliced mushrooms in olive oil until golden brown.
- Add minced garlic and thyme, cooking for 2-3 minutes.
- Mix ricotta, half mozzarella, half Parmesan, and the sautéed mushroom mixture in a bowl.
- Stuff each shell with the cheese mixture and place in a greased baking dish.
- Simmer heavy cream in the skillet, stir in remaining cheeses until melted, then pour over stuffed shells.
- Bake at 350°F (175°C) for 20 minutes until cheese is bubbly and golden.
Notes
- Fresh parsley can be used as a garnish before serving.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg