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Stuffed Jumbo Shells with Cremini Mushrooms


Jumbo pasta shells filled with fluffy cream cheese and ricotta. Comfort food at it's best. It's easy and will wow your family. It can be made ahead and popped in the oven at a moments notice. They'll be coming back for seconds

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The Gourmandize Team

Jumbo pasta shells filled with fluffy cream cheese and ricotta. Comfort food at it's best. Recipe here!

Rate this recipe 4.5/5 (52 Votes)


  • Stuffed Jumbo Shells w Ricotta & Mushrooms
  • 1 250g box jumbo shells
  • 1 400 g pkg ricotta
  • 1/2 cup chopped parsley
  • 2 cup chopped cremini mushrooms (button can be substituted)
  • 1 cup frozen green peas
  • 2 cloves garlic, crushed
  • 1/2 cup cream cheese
  • 1 green onion chopped
  • extra virgin olive oil
  • salt & pepper to taste
  • 1 1/2 cup prepared meat tomato sauce (preferably homemade)


Servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 60mins
Cost Budget Friendly


Step 1

Stuffed Jumbo Shells with Cremini Mushrooms - Step 1

Bring a large 3/4 full of water sauce pot to boil. Add 1 tbsp to the water. Tip box of jumbo shells into water and stir so pasta does not stick. Stir occasionally and reduce to #7, cook for 7 min. Drain, set aside.
Meanwhile in a small pan sauté 2 tbsp oil with garlic until fragrant, approx 1 min. Add onion, mushrooms and cook on med. heat until softened. Stir occasionally and season with salt & pepper.
When water has evaporated add green onion and peas and cook for another min. Remove from burner to cool slightly.
In a med bowl add ricotta, cream cheese and season to taste. Add cooled vegetables and stir to combine. Taste for seasoning.
Cook jumbo shells until al dente as they will continue to soften when baked. Drain in colander.
Cover the bottom of a large casserole dish with some sauce to prevent sticking. Fill each shell with a large tbsp of filling. Place in casserole dish, fitting tightly.
Continue until pasta and filling are finished.
Evenly pour remaining sauce over shells, cover with foil tightly and place in center of 350F oven to bake for 45min - 1hr.
Check every 1/2hr to see if there is enough liquid, add more wine, sauce, broth or water if it evaporates too quickly.
Allow to sit covered up to 20min to settle.
Enjoy with love.

Can be prepared the night before and popped into the oven the next day.
Can be covered, frozen and popped in the oven, cooking time will increase.

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Our family enjoyed having this for dinner last night! Thank you!

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omg!!!awesome , i want this !!! LOL !

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