Secret Recipe Club: Mushroom and Cheese Stuffed Shells

Mushroom and Cheese Stuffed Shells (4 of 4)

Amanda over at Dancing Veggies is an octo-lacto-vegetarian and could not be anymore opposite then I am when it comes to food.  I’m more of meato-bacono-moremeatarian kind of eater.  So when I was assigned her blog for this months Secret Recipe Club I may of pouted a little then huffed and puffed, but in all honesty I do enjoy a challenge.  We can always use for vegetables in our house but finding a recipe in her extensive collection was a little harder than I thought given that I would be cooking this for DH (the pickier one).  Lucky me (and him) I hit a home run when I decided to make her Stuffed Shells with Mushrooms.

Mushroom and Cheese Stuffed Shells (1 of 4)

It looked like such a complete recipe that I chose to change very little.  I added some onion to the tomato sauce and changed my cooking method just a little.  Her cheesy stuffing and basic rich and refreshing sauce were a perfect pair.  I even made extra to freeze for another meal.  Success!

Mushroom and Cheese Stuffed Shells (2 of 4)

Yields 4

Mushroom and Cheese Stuffed Shells
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Ingredients

  • 2 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • 1 medium onion, diced
  • 4 basil leaves, finely diced
  • 28 oz can chopped tomatoes
  • salt and pepper to taste
  • For the Shells
  • 1/2 lb large shells, pre-cooked and cooled
  • 2 tbsp olive oil
  • 4 cloves garlic, diced
  • 1/2 cup onion, diced
  • 1/2 lb mixed mushrooms, chopped
  • 3 basil leaves, finely minced
  • 2 cups ricotta cheese
  • 1 cup Parmesan cheese
  • 1 cup Mozzarella cheese, separated in half

Instructions

  1. In a large pot heat the 2 tbsp olive over medium heat. Add the garlic and onion and cook until translucent.
  2. Add the can of tomatoes, basil and salt and pepper.
  3. Reduce the heat to low and simmer while making the shells.
  4. Preheat oven to 350 degrees F.
  5. In a skillet over medium-high, heat the oil.
  6. Add the garlic and onion and cook until fragrant 2 minutes. Add the mushrooms and saute until soft. Remove from heat, stir in the basil and let cool.
  7. In another bowl mix together the cheeses (1/2 cup of the mozzarella) and cooled mushroom mix.
  8. In a 9" square or oval casserole dish spoon just enough tomato sauce to coat the bottom.
  9. Stuff each precooked pasta shell with the filling and place on top of the sauce. Top each shell with a spoonful of sauce and set the rest of the sauce for serving with cooked dish.
  10. Sprinkle the remaining mozzarella cheese over the shells and bake in preheated oven 35-40 minutes or until bubbling and cheese has melted.
  11. Serve with more sauce is needed
Recipe Type: Pasta
7.6.4
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Comments

  1. Love this pick. I haven't made stuffed shells in aaaaaaaages, and now I've totally got a craving for them... must be all that gooey delicious cheese in your photos. :)
  2. Glad you enjoyed the recipe - even tho it's meat free :-D
  3. These look delicious! So cheesy! Couldn't wait to introduce myself- I was paired with you this month and made your Watermelon Feta Salad, YUM!
  4. sounds absolutely delicious!
  5. Oh my goodness. This looks like a perfect Meatless Monday Meal!!!
  6. Pinning - great choice!

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