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