Creamy Stuffed Shells with Prosciutto and Wild Mushrooms

DG-4234938

creator

11/8/2025

date

6

servings

1

bookmarks

New · AI Nutrition FactsSign up to generate calories, macros, and more for this recipe »

Original Prompt

"An elevated Italian-style stuffed shell recipe that is rich in traditional flavors and techniques, designed to impress guests. The recipe should include a sophisticated filling with ricotta, mozzarella, Parmesan, fresh herbs, and a touch of nutmeg, combined with a rich homemade tomato sauce and baked to perfection with a golden, bubbly cheese topping."

Ratings (N/A)

create a free account to rate this recipe

AI Recipe Notice

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Print

Large pasta shells filled with creamy ricotta and mascarpone, prosciutto, and sautéed wild mushrooms, baked in a thyme and balsamic-infused tomato sauce, topped with a blend of mozzarella, Parmesan, and Pecorino Romano, finished with white truffle oil.

italian pasta mushrooms creamy baked comfort

remove ads with Premium »

Similar ideas from the DishGen community.

Creamy Baked Italian Rigatoni Casserole

2/18/2026Tuffiez

Roasted Garlic Ricotta Stuffed Shells

5/26/2025DJTrix12

Creamy Ricotta Spinach Stuffed Shells

1/9/2025dawnreese8

Comments

Name: Creamy Stuffed Shells with Prosciutto and Wild Mushrooms
Yield: 6
Ingredients: 20 jumbo pasta shells; 10 oz whole milk ricotta cheese; 5 oz mascarpone cheese; 8 oz shredded mozzarella cheese, divided; 1 cup freshly grated Parmesan cheese, divided; 1/2 cup shaved aged Pecorino Romano cheese; 1 large egg; 2 tbsp fresh basil, finely chopped; 2 tbsp fresh parsley, finely chopped; 1/2 tsp freshly grated nutmeg; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 1 small yellow onion, finely diced; 3 cloves garlic, minced; 8 oz wild mushrooms (such as cremini, shiitake, or oyster), finely chopped; 3 oz prosciutto, finely chopped; 28 oz crushed San Marzano tomatoes; 1 tbsp tomato paste; 1/2 tsp red pepper flakes; 1 tsp dried oregano; 1 tsp sugar; 1 tsp fresh thyme leaves; 1 tbsp aged balsamic vinegar; White truffle oil, for drizzling after baking; Fresh basil leaves, for garnish

No comments yet.

Links on this page may be affiliate links. If you use them to make a purchase, we may earn a small commission at no extra cost to you. Thank you for your support!

Creamy Stuffed Shells with Prosciutto and Wild Mushrooms

DishGen

Creamy Stuffed Shells with Prosciutto and Wild Mushrooms

Related Recipes

Comments