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An easy comfort show stopping pasta dish. Small packages filled with fluffy ricotta and fragrant tomato sauce. Everyone will be racing to try these.










Step 1:

Chop 2 tbsp parsley, finely

Step 2: Sauteeing

Chop 1 cup mushrooms: ie: button, cremini, oyster..your fave
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

Add 1 pkg. jumbo pasta shells to salted, boiling water.
Stir  regularly, cook only for 5 min.
Drain and splash with some cold tap water. Set aside



Step 4: Filling

2- 400g tubs ricotta

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

Spread 1-2 cup preferably homemade tomato sauce on the bottom of a casserole dish. Large enough to hold all of the shells.
Thin the sauce with some of the pasta water, approx. 1/2 cup

Step 6: Preperation

Add the mushroom mixture to the ricotta filling and stuff the shells generously.
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

Layer 1-2 cup of sauce over the shells and sprinkle with 1/2 cup grated parmesan or pecorino cheese
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.*




About This Instructable

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Bio: A fitness Instructor, active mother of 3
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