1. Preheat your oven to 375°F. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped mushrooms and cook until they’re soft and all the liquid has evaporated, about 5-7 minutes.
3. Add the minced garlic to the mushrooms and sauté for another minute until fragrant. Remove from heat.
4. In a large bowl, combine the cooked mushrooms, ricotta cheese, 1/2 cup of mozzarella, Parmesan, parsley, Italian herbs, salt, and pepper. Mix until well combined.
5. Stuff each pasta shell with the mushroom and cheese mixture and place them in a baking dish.
6. In the same skillet, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually add the milk, whisking continuously to prevent lumps.
7. Bring the sauce to a simmer, add the nutmeg, and season with salt and pepper. Continue to stir until the sauce thickens, about 5 minutes.
8. Pour the creamy garlic sauce over the stuffed shells and sprinkle the remaining mozzarella on top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.

Pro tip: If you’re feeling adventurous, add a dash of chili flakes for a touch of heat—something my abuela would often do when she wanted to spice things up!