Cooking Steps

• Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions, aiming for al dente. Drain and rinse the shells under cool water to prevent sticking.
• In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds to a minute. Stir in the chopped mushrooms and sauté until they release moisture and begin to brown, about 6-8 minutes. Season with salt and pepper, then remove from heat.
• In a mixing bowl, combine the sautéed mushrooms with ricotta, half of the mozzarella, half of the Parmesan, dried basil, dried oregano, and red pepper flakes (if using). Mix until evenly incorporated. Adjust seasoning with salt and pepper if needed.
• In the same skillet, add heavy cream and milk over medium heat. Stir constantly, scraping up browned bits. Add remaining minced garlic and let mixture simmer gently for 4-5 minutes until slightly thickened. Stir in remaining Parmesan cheese and season with salt and pepper to taste.
• Preheat your oven to 375°F (190°C). Spread a thin layer of the garlic cream sauce on the bottom of a large baking dish. Stuff each shell with the mushroom filling and place snugly in the dish, open side up.
• Pour the remaining garlic cream sauce over the stuffed shells, ensuring each one is coated. Sprinkle the remaining mozzarella on top. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is bubbly and lightly browned.
• Let the dish cool for a few minutes before serving. Garnish with freshly chopped parsley. Serve warm.