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
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.
11 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment