Stuffed Shells with Ricotta and Homemade Mushroom Sauce

Name: Stuffed Shells with Ricotta and Homemade Mushroom Sauce
Total time: 5400 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 (28 oz) can crushed tomatoes; 1/2 onion, minced; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 1-2 tsp Italian seasoning; 1/2 tsp paprika powder (optional); 1 bay leaf (optional); 2 Tbsp olive oil; Salt & pepper to taste; 1/2 tsp sugar if needed; 15 oz ricotta cheese; 1/4 cup grated fresh Parmesan cheese; 1 egg, beaten; 1/2 tsp salt; Pepper to taste; 1 cup peas, chopped spinach, kale, or your favorite green; 25 jumbo shells (about half of a 12 oz box, I used Barilla n.334); 6 oz fresh mozzarella; Grated Parmesan to taste

Felice @morinoko

Connecticut, United States

I’ve made this a few times for my family and they seem to love it so I thought I’d share :) This recipe is vegetarian but you can also sauté some Italian sausage, etc. into the sauce!

I recommend using fire roasted tomato if using canned tomatoes. You can also use your own pre-made sauce (you’ll need about 2 cups).

I also thought fresh mozzarella/Buffalo mozzarella tasted much better than regular shredded mozzarella so I recommend that in the ingredient list.

I’ve made this a few times for my family and they seem to love it so I thought I’d share :) This recipe is vegetarian but you can also sauté some Italian sausage, etc. into the sauce!

I recommend using fire roasted tomato if using canned tomatoes. You can also use your own pre-made sauce (you’ll need about 2 cups).

I also thought fresh mozzarella/Buffalo mozzarella tasted much better than regular shredded mozzarella so I recommend that in the ingredient list.

Felice @morinoko

Connecticut, United States

I’ve made this a few times for my family and they seem to love it so I thought I’d share :) This recipe is vegetarian but you can also sauté some Italian sausage, etc. into the sauce!

I recommend using fire roasted tomato if using canned tomatoes. You can also use your own pre-made sauce (you’ll need about 2 cups).

I also thought fresh mozzarella/Buffalo mozzarella tasted much better than regular shredded mozzarella so I recommend that in the ingredient list.

I’ve made this a few times for my family and they seem to love it so I thought I’d share :) This recipe is vegetarian but you can also sauté some Italian sausage, etc. into the sauce!

I recommend using fire roasted tomato if using canned tomatoes. You can also use your own pre-made sauce (you’ll need about 2 cups).

I also thought fresh mozzarella/Buffalo mozzarella tasted much better than regular shredded mozzarella so I recommend that in the ingredient list.

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Ingredients

1 hr 30 min

8 servings

Tomato sauce
1 (28 oz)can crushed tomatoes
1/2onion, minced
2 clovesgarlic, minced
8 ozmushrooms, sliced
1-2 tspItalian seasoning
1/2 tsppaprika powder (optional)
1bay leaf (optional)
2 Tbspolive oil
Salt & pepper to taste
1/2 tspsugar if needed
Filling
15 ozricotta cheese
1/4 cupgrated fresh Parmesan cheese
1egg, beaten
1/2 tspsalt
Pepper to taste
1 cuppeas, chopped spinach, kale, or your favorite green
Pasta/toppings
25jumbo shells (about half of a 12 oz box, I used Barilla n.334)
6 ozfresh mozzarella
Grated Parmesan to taste

Cooking Instructions

1 hr 30 min

1

Saute the onion and garlic in olive oil until soft. Add mushrooms and continue sautéing until they are soft too.
2

Add the crushed tomatoes and about 1/4 cup water (enough to rinse out the can with). Add herbs/spices. Bring to a simmer and cook on low for 15 minutes.
3

Once the tomato sauce has cooked for 15 minutes, adjust taste with salt and pepper, and add a little sugar if you want the sauce to be sweeter. Set aside.
4

Mix together the ingredients for the filling. Set aside.
5

Preheat oven to 375F/190C.
6

Boil a large pot of water and cook the pasta extra al dente. It’s 9 minutes for the Barilla brand. Drain and rinse in cold water to stop the cooking and prevent sticking.
7

In a large oven dish (9x13 in or so), spread out half of the sauce across the bottom.
8

Stuff each pasta shell with the ricotta filling using a spoon and arrange across the dish.
9

After all the shells are done, spread the rest of the sauce across the top. Top with sliced, fresh mozzarella and sprinkle over Parmesan.
10

Cover with aluminum foil and bake in the middle rack for 30 minutes. After 30 minutes, remove foil and bake another 5-10 minutes to get some extra color on the cheese if desired.
11

Remove from oven and let rest for 5 minutes. Dig in!

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Felice @morinoko

on May 11, 2021 23:40

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_

8th for ricotta

Comments (7)

christy @cook_6175530

May 19, 2021 03:52

Good, feta cheese not munch fatty than other cheese. i love it.

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