Prep 20 mins
Cook 35 mins
I make these on the fly when I'm cooking to impress. Their actually really easy and the veggies can be customized as you wish. My proportions are based on a quick graze through the grocery, so feel free to interpret! Remember, the taste of this dish is affected by the quality of your cheese. so go for the fresh asiago, not the Kraft version.
- 10 -20 uncooked jumbo pasta shells
- 1 (12 ounce) container ricotta cheese
- 1 egg
- 1⁄2 cup asiago cheese or 1⁄2 cup pecorino cheese, finely shredded
- 4 -5 baby portabella mushrooms, sliced thin
- 5 garlic cloves, minced
- 1 bunch spinach, chopped
- 1⁄4 cup pine nuts
- 1 tablespoon dried oregano
- 1⁄2 tablespoon dried rosemary
- olive oil
- 1 (24 ounce) jarsimple tomato sauce, to cover
- Preheat oven to 375°F.
- Boil pasta shells according to directions. Strain and set aside in cold water for stuffing.
- Sauté mushrooms until tender in olive oil. when their almost done add garlic, spices and spinach until spinach wilts.
- In mixing bowl combine cheeses, egg and sauté mixture until blended. add pepper to taste.
- In deep glass baking dish, add just enough tomato sauce to thinly layer bottom.
- With spoon, gently stuff cheese mix into shells, lining them up on their backs in baking dish. Do not overfill shells, it will be messy. Make sure they close to about 1.4 inch. Wipe away excess.
- Spoon remaining sauce lightly atop shells, a generous spoon full each. sprinkle extra asiago for added effect.
- Cover dish with foil and bake for approximately 30 minutes. Remove foil and bake for another 5, or until sauce is bubbly and cheese is toasted on top.
- Serve with garlic rubbed toast, salad, good wine and enjoy!