Step 2: Sauteeing
Add 2 tbsp. EVOO to a med. high preheated skillet
Add 1 clove, peeled and chopped garlic
Add mushrooms,sauté for 5 min. until water begins to evaporate and they sizzle slightly.
Step 3: Preparing Pasta Shells
Stir regularly, cook only for 5 min.
Drain and splash with some cold tap water. Set aside
Step 4: Filling
In a med. size bowl add parsley to ricotta
Stir in 2 tsp salt, 1 tsp black ground pepper + 1 cup frozen peas
Step 5: Preperation
Thin the sauce with some of the pasta water, approx. 1/2 cup
Step 6: Preperation
Place one layer of shells into the casserole dish.
Any remaining filling or empty shells can be tucked into the center or sides of the casserole dish.
No one will be the wiser.
Step 7: Cooking
Bake in a preheated 350F oven covered with foil for 35 min.
Remove foil. Check for dryness: if sauce has evaporated add a bit more sauce or water to bring back moisture.
Continue cooking for another 15min. uncovered
Serve: with extra sauce or cheese. Allow to sit out for 15 min covered before serving.
*can be frozen raw and cooked following the same directions and cooked for longer period or
cooked and frozen & reheated for less cooking time.*