Originally published in the October 2012 issue. Photo by Ryan Szulc.
Fresh Herb and Ricotta Stuffed Shells
108
PREP TIME
18 min
TOTAL TIME
1 h 5 min
Makes
6 Servings
Photo: Ryan Szulc
What's more satisfying than a tray of bubbling hot, cheese-stuffed shells? We can't think of much.
Ingredients
- 1 8.8 oz box jumbo pasta shells
- 3 tbsp olive oil
- 8 oz white mushrooms , chopped (about 3 cups)
- 1 tbsp chopped garlic
- 2 cups ricotta
- 1 large egg , beaten
- 3 tbsp chopped parsley
- 2 tbsp chopped basil
- 1/4 tsp grated lemon zest
- 1/2 cup grated Parmesan
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cup store-bought tomato sauce
- 1/2 cup grated mozzarella
Instructions
- Preheat oven to 350°F.
- Cook pasta in boiling salted water for 8 min or until al dente. Drain, toss with 1 tbsp oil (to keep shells from sticking together) and pour out on a baking sheet. Reserve.
- Heat remaining 2 tbsp oil in a skillet over high. Add mushrooms and cook for 2 min or until juicy. Add garlic and sauté for 1 min longer. Remove from heat. Reserve.
- Combine ricotta, egg, parsley, basil, lemon zest, Parmesan, salt and pepper in a bowl and stir until mixed. Add reserved mushroom mixture and stir to combine. Divide filling between 30 shells. Spread 1 cup of tomato sauce in the bottom of a 9 x 13-in. casserole dish. Place stuffed shells in dish in neat rows. Spoon remaining ½ cup sauce over shells and sprinkle with cheese. Bake for 35 min or until sauce is bubbling and cheese is melted.
Warm-up tip:
Freeze assembled but unbaked in casserole. Defrost fully and bake at 350°F for 35 min before serving.
Nutrition (per serving)
- Calories
- 435,
- Protein
- 22 g,
- Carbohydrates
- 35 g,
- Fat
- 24 g,
- Fibre
- 3 g,
- Sodium
- 802 mg.
FILED UNDER: baking Easy dinners Make-ahead meals vegetarian
