Description
Stuffed Pasta Shells with Mushroom Cream Sauce
Ingredients:
For the Stuffed Shells:
12-15 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
For the Mushroom Cream Sauce:
2 tbsp olive oil
2 cups mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken or vegetable broth
1 tbsp fresh thyme
Salt and pepper, to taste
Instructions:
Prepare the Pasta Shells:
Preheat the oven to 375°F (190°C).
Cook the pasta shells according to the package instructions, but slightly undercook them as they will continue to cook in the oven.
Drain and set aside to cool slightly.
Prepare the Filling:
In a mixing bowl, combine ricotta cheese, shredded mozzarella, Parmesan cheese, egg, fresh parsley, salt, and pepper.
Carefully stuff each cooked pasta shell with the cheese mixture. Set aside.
Make the Mushroom Cream Sauce:
In a large skillet, heat olive oil over medium heat.
Add the sliced mushrooms and sauté for 5-7 minutes until tender and browned.
Add minced garlic and cook for 1-2 more minutes.
Pour in the heavy cream and broth, and stir to combine. Bring to a simmer and cook for 5 minutes.
Season with fresh thyme, salt, and pepper to taste.
Assemble and Bake:
Pour a layer of mushroom cream sauce in the bottom of a baking dish.
Place the stuffed shells on top of the sauce, then pour the remaining sauce over the shells.
Cover with foil and bake for 25-30 minutes until bubbly and golden.
Serve these delicious stuffed shells with a side of garlic bread or a fresh salad for a complete and comforting meal!
Enjoy!
