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White Wine Mushroom Stuffed Shells

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Delicious jumbo pasta shells stuffed with a creamy mushroom filling enhanced by white wine, baked to perfection for a comforting Italian-inspired meal.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 10 oz cremini mushrooms, finely chopped
  • 1/2 cup dry white wine
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cups marinara sauce
  • Salt and black pepper, to taste
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.
  3. Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 3-4 minutes.
  4. Add garlic and chopped mushrooms to the skillet; cook until mushrooms release moisture and become golden, about 7-8 minutes.
  5. Pour in white wine and cook until reduced by half, about 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
  6. In a mixing bowl, combine ricotta, mozzarella, Parmesan, beaten egg, cooked mushroom mixture, and chopped parsley. Mix well.
  7. Spread 1 cup of marinara sauce on the bottom of a baking dish.
  8. Stuff each cooked shell generously with the mushroom and cheese filling and place in the baking dish.
  9. Cover stuffed shells with remaining marinara sauce.
  10. Sprinkle extra mozzarella and Parmesan cheese on top if desired.
  11. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly golden.
  12. Garnish with fresh parsley before serving.

Notes

For added depth, drizzle a little truffle oil over the stuffed shells before baking or serve with a side of garlic bread for a complete Italian feast.

Find it online: https://justflowe.com/white-wine-mushroom-stuffed-shells/