Mushroom and Ricotta Stuffed Shells
Baked pasta shells overstuffed with mushrooms and ricotta cheese. A no boil necessary pasta bake.
servings: 6
total time: 2 hours
recipe by: Frankie
Ingredients
- 8 ounces jumbo pasta shells, uncooked
- 1/2 cup water
- 1/2 cup mozzarella cheese, finely shredded
- Sauce:
- 28 ounce can whole peeled tomatoes
- 3 medium cloves garlic, peeled
- 1/2 yellow onion, roughly chopped
- 28 ounce can tomato puree
- 1 tsp red pepper flakes
- 1 TBSP dried oregano
- salt & pepper
- Mushroom Ricotta Mix:
- 2 TBSP olive oil
- 1 pound cremini (baby bella) mushrooms, cleaned and chopped
- 2 15-ounce containers whole milk ricotta cheese
- 2 large eggs, lightly beaten
- 1 cup fresh grated Parmesan
- 1/2 tsp dried basil
- 1 tsp dried parsley
- salt & pepper
Cool Tools For Your Kitchen
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Hand Press Pasta Maker - SEE ON AMAZON
Norpro Spaetzle Maker - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Weston Bamboo Pasta Drying Rack - SEE ON AMAZON
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Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
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Directions
- SAUCE:
- Combine the Whole tomatoes, garlic, and onion in a blender or food processor and blend until smooth.
- Pour the blended ingredients into a large saucepan along with the tomato puree, red pepper flakes, oregano, 1 1/2 tsps salt and 1/2 tsp pepper. Bring to a slight boil over medium-high heat the reduce heat to low, cover and simmer for 20 minutes.
- Take the sauce off the heat, add salt and pepper to taste and set aside.
- MUSHROOM RICOTTA MIX:
- Heat the oil in a large pan over medium-high heat. Add the mushrooms, season with a little salt and pepper and cook, stirring occasionally, until well browned and most of the liquid has evaporated, about 7 minutes. Remove from heat and set aside to cool.
- When the mushrooms have cooled, mix them with the ricotta, eggs, Parmesan, basil, parsley, 1 tsp salt, and 1/4 tsp pepper in a large mixing bowl. Set aside.
- ASSEMBLY:
- Preheat oven to 425° F.
- Pour the sauce into the bottom of a 9x13 baking dish.
- Put the mushroom ricotta mix into a large resealable plastic bag. Place the stuffed shells, open side up, into the baking dish with the sauce. Cut a small corner off the bag and pipe the mixture into all the uncooked pasta shells making sure to overstuff them.
- Carefully pour the 1/2 cup of water over all the shells
- Cover the baking dish with aluminum foil and bake for 1 hour.
- Remove the foil, sprinkle on the mozzarella cheese and bake an additional 10 minutes to allow the cheese to brown and sauce to thicken. Let rest 10 minutes before serving.
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