Total Time
1hr 35mins
Prep 45 mins
Cook 50 mins

Takes a bit of effort to make this one but if you are a cheesehead like me, you will find the time.

Ingredients Nutrition

Directions

  1. Prepare pasta shells by following the package directions; drain and set aside.
  2. In a mixing bowl, mix together the cream cheese, and next 10 ingredients; season to taste with salt and pepper if desired.
  3. Stuff cheese mixture into shells.
  4. Place stuffed shells in a 12x8 inch baking dish that has been sprayed with non-stick cooking spray.
  5. Cover and bake at 350° for 25 minutes or until well heated.
  6. Puree tomatoes and their juices using an electric blender.
  7. Add puree, tomato sauce, wine, mushrooms, oregano, thyme, and garlic to a saucepan.
  8. Bring to a simmer and cook 25 minutes, stirring frequently, until sauce is thickened; seaon with salt and pepper and more herbs if desired.
  9. To serve: spoon sauce onto individual plates; top with pasta shells.
  10. Garnish with parsley sprig.

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