Whenever I whip up this idea, the house smells heavenly. This idea is an instant hit

Stuffed shells with mushroom and ricotta are a delightful twist on the traditional stuffed pasta. This dish combines the earthy flavors of mushrooms with creamy ricotta, all nestled in pasta shells and baked to perfection. It's a great choice for a comforting family dinner or a cozy gathering with friends. The recipe is straightforward and can be prepped ahead of time, making it convenient for those busy evenings.

These stuffed shells pair wonderfully with a crisp green salad or some steamed broccoli for some added greens. For a heartier meal, consider serving it alongside garlic bread or a simple roasted vegetable medley. To finish, a light fruit salad could offer a fresh, sweet contrast to the rich and creamy pasta.

Servings: 6

24 jumbo pasta shells
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound mushrooms, cleaned and chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
2 cups marinara sauce

1. Preheat your oven to 375 degrees F (190 degrees C).

2. Cook pasta shells according to the package instructions until al dente, then drain and set aside.

3. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sautéing until onion is translucent.

4. Add the chopped mushrooms to the skillet, and cook until they are soft and browned. Remove from heat and let cool slightly.

5. In a mixing bowl, combine ricotta, 1/2 cup of mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix well.

6. Stir the sautéed mushroom mixture into the cheese mixture until everything is well incorporated.

7. Spread a thin layer of marinara sauce on the bottom of a baking dish.

8. Fill each pasta shell with a generous amount of the mushroom and ricotta mixture, and place in the baking dish.

9. Pour the remaining marinara sauce over the stuffed shells, and sprinkle with the remaining mozzarella cheese.

10. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.

11. Serve hot, garnished with additional parsley if desired.

For a meatier version, add ground Italian sausage or ground beef to the mushroom mixture. For a vegan option, substitute ricotta and mozzarella with vegan alternatives and omit the egg. If you have picky eaters, you might consider simplifying the mushroom mix or adjusting the cheeses to suit their preferences. Adding spinach or bell peppers can also introduce more flavors and nutrients.