Stuffed Shells With Ricotta And Homemade Mushroom Sauce Recipe by Felice
Stuffed Shells with Ricotta and Homemade Mushroom Sauce 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! 1 Saute the onion and garlic in olive oil until soft. Add mushrooms and continue sautéing until they are soft too. 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. 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. 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. 4 Mix together the ingredients for the filling. Set aside. 5 Preheat oven to 375F/190C. 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. 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. 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. 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. 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. 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! 11 Remove from oven and let rest for 5 minutes. Dig in! 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