There’s something about stuffed foods that make me say, “yes, please!”. Mushroom Stuffed Shells can look elegant to dinner guest or fun and inviting to kids. Creamy, flavorful ricotta filling surrounded by soft, supple pasta, all served up with our Roasted Garlic Godmother Sauce. A crisp garden salad or chilled asparagus with balsamic vinegar would be a balanced choice for the side dish. So, round up the kids, invite the In-laws, or just keep the Mushroom Stuffed Shells leftovers to torment your co-workers at lunchtime tomorrow! Looking for an easy dessert? My Blueberry Panna Cotta would be the perfect light and sweet dessert to finish the meal.
12 Jumbo shells, cooked to al dente, cool to handling stage
8 Oz mushrooms, finely chopped, cooked, drained and cooled.
A Tsp ground sage or oregano
2 Tbsp Olive oil
8 Oz ricotta cheese
An Egg
A Cup of grated parmesan cheese
4 Oz Shredded mozzarella
Salt and pepper to taste
A jar of Bulletproof Balsamic Basil
Sauté the mushrooms, spice, and a pinch of salt and pepper over medium high heat until the water is absorbed. Place them in a mesh strainer over a bowl to further drain, reserve liquid. Pour Godmother and reserved mushroom liquid into a small baking dish, mix.
Combine mushrooms, ricotta, egg, parmesan, and a pinch of pepper in a mixing bowl. Using a large spoon, fill the pre-cooked shells and place them in the baking dish, repeat until all shells are finished.
Cover the dish with aluminum foil and bake in a preheated 375° oven for 30 minutes. remove the foil and add the mozzarella, return the dish to the oven and bake until the cheese reaches desired color.
Let stand for 10 minutes before service. Serve with a green vegetable.
