Creamy Stuffed Shells with Prosciutto and Wild Mushrooms

"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."

DG-4234938

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11/8/2025

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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.

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

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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

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