Monday, 17 December 2012

 Stuffed Shells w Ricotta & Oyster Mushrooms
The Holiday Season is upon us and wow has it has arrived quicker than we expected. Parties and festivities with all of our loved ones come and go so quickly.  I feel we put so much effort into all the "little things" and it's over so quickly!
This dish is a show stopper, sure to impress your friends and family, that they will be talking about it for months afterwards.
Well this looks expensive but, it is very economical and easy. As a First Course (Primi) it is restaurant worthy and looks like you slaved all day over it! No on needs to know!
With the help of a few items easily available at your grocery store you can serve this too at your next elegant Holiday sit down meal or any day of the week!
1 box jumbo shells (near the lasagna sheets)

1 400 g pkg ricotta

1/2 cup chopped parsley

2 cup chopped oyster mushrooms (button can be substituted)

1 cup frozen green peas

2 cloves garlic, crushed

1/2 cup cream cheese (herb, garlic or onion flavour)

1 green onion chopped

extra virgin olive oil

salt & pepper to taste

1 1/2 cup prepared meat tomato sauce


Bring a large  3/4 full of water  sauce pot to boil.  Add 1 tbsp to the water.  Tip box of jumbo shells into water and stir so pasta does not stick.   Bring to a boil again and reduce to #7, leaving uncovered, stirring occasionally to prevent sticking to bottom.

Meanwhile in a small pan saut√© 2 tbsp oil with garlic until fragrant, approx 1 min.  Add onion, mushrooms and cook on med. heat until softened and begin to release liquids. Stir occasionally and season with salt & pepper.
When natural liquids have evaporated add green onion and peas and cook for another min. Remove from burner to cool slightly.


In a med bowl add ricotta, cream cheese, parsley and season to taste.  Add cooled vegetables and stir to combine. Taste for seasoning.

Cook jumbo shells until al dente as they will continue to soften when baked.   Drain in colander.

Cover the bottom of a large casserole dish with some sauce to prevent sticking.  Fill each shell with a large tbsp of filling.  Place in casserole dish, fitting tightly.

Continue until pasta and filling are finished.

Evenly pour remaining sauce over shells, cover with foil tightly and place in center of 350F oven to bake for 1hr.

Check every 1/2hr to see if there is enough liquid, add more wine, sauce, broth or water if it evaporates too quickly.

Remove from oven and allow to rest covered up to 20min to settle.
*Serving Suggestion: Serve with additional sauce and grated cheese*

Enjoy with love.

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