Stuffed Pasta Shells
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
10-20 shells
- Serves:
- 4-6
ingredients
- 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) jar simple tomato sauce, to cover
directions
- 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!
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RECIPE SUBMITTED BY
i love to eat. really. and my favorite things are good cheese, olives and wine. i have a hard time following recipies, so everything is done with the best accuracy i can muster. i learned how to cook from the women in my southern family, we all cook by adding such and such till it looks right, this till it smells good etc.