Stuffed Shell Pasta
Pasta is amazing. Not only we are able to find so many different shapes and types, but there are so many sauces and ways to prepare it. Out of the blue sky, two days ago my son told me that it was time he tried mushrooms again. A happy smile graced my face as I love mushrooms. Last night recipe was the introduction night. I had no recipe in hand, except my imagination and the help of large shells pasta. I figured, I'd give him something that he adores, pasta, and add what he wants to try. What can go wrong with that combination, right? Success is the answer. Not only he enjoyed all the stuffed shells I give him, but at the last bite he noticed that he was eating mushrooms. He was happy and so was I, as his thumb of approval was given. Yeahhh!!! We are eating mushrooms now. I could not be happier. The shells recipe I have created last night, any left over meat, chicken, turkey may be added to it. Just let your imagination free.
Pasta is amazing. Not only we are able to find so many different shapes and types, but there are so many sauces and ways to prepare it. Out of the blue sky, two days ago my son told me that it was time he tried mushrooms again. A happy smile graced my face as I love mushrooms. Last night recipe was the introduction night. I had no recipe in hand, except my imagination and the help of large shells pasta. I figured, I'd give him something that he adores, pasta, and add what he wants to try. What can go wrong with that combination, right? Success is the answer. Not only he enjoyed all the stuffed shells I give him, but at the last bite he noticed that he was eating mushrooms. He was happy and so was I, as his thumb of approval was given. Yeahhh!!! We are eating mushrooms now. I could not be happier. The shells recipe I have created last night, any left over meat, chicken, turkey may be added to it. Just let your imagination free.
- salt and pepper
- 1 egg
- 3 tablespoons unsalted butter
- ground nutmeg
- 2 tablespoon unsalted butter
- 1 cup thawed peas
- 6 mushrooms, stems removed and sliced thinly
- â¼ onions sliced thinly
- 1 cup whole milk ricotta
- â¼ cup parmesan cheese
- â¼ shredded mozzarella cheese or any shredded cheese on hand
- 3 slices of cooked ham thinly sliced (optional)
- besciamella:
- â¾ cup all-purpose flour
- 2 or more cup of whole milk
- grated nutmeg
- 1 pound pasta shells
- Carbohydrate 85.963834375 g
- Cholesterol 69.5275 mg
- Fat 24.772490625 g
- Fiber 4.6073999973774 g
- Protein 22.9715 g
- Saturated Fat 14.30841375 g
- Serving Size 1 1 Serving (193g)
- Sodium 90.5077864583334 mg
- Sugar 81.3564343776226 g
- Trans Fat 3.713065 g
- Calories 644 calories
Step-by-step
- Preheat oven to 375°F.
- Cook pasta according to package directions.
- In a large skillet over medium heat, add butter and onions. Cook for 1 minute and add the sliced mushrooms, ham, and peas.
- Stir until the onions and mushrooms are soft, around 10 minutes.
- Season with salt, pepper, and nutmeg.
- Set aside and let cool.
- In a large bowl, combine the ricotta, egg, parmesan cheese, mozzarella cheese, salt, pepper, and nutmeg.
- Mix well and add the onion-mushroom mixture.
- Taste, and correct seasoning if needed.
-
Besciamella preparation:
- In a large heavy-bottom pan over medium heat, melt butter and add the flour.
- With a whisk, mix well until a thick cream is formed.
- Add the milk slowly, constantly whisking, making sure no lumps are formed.
- Add more milk as the sauce thickens.
- Add salt, pepper, and grated nutmeg as needed.
- The sauce should leave a thin layer of sauce on the back of a wooden spoon when it is ready.
-
Assembly:
- In a large baking dish, smear some butter on the bottom of the dish.
- Stuff each shell with the onion-mushroom mixture.
- Sprinkle more cheese over it if desired.
- Cover with the besciamella cream.
- Cook in the hot oven for 30 minutes.
- Serve hot.
I've always been a fan of cooking. I love experimenting with different flavors and trying new recipes. When I first started out, I mostly followed recipes to the letter. But as I gained more experience, I began to feel more confident in making changes and substitutions. I found that I could create dishes that were perfectly tailored to my own tastes and preferences.
One of my favorite dishes to make is stuffed shell pasta. It's a classic dish that's always a crowd-pleaser. And the best part is, it's incredibly versatile. You can use any type of pasta you like, and you can fill the shells with whatever you want. I've tried a variety of fillings, including ricotta cheese, ground beef, sausage, and vegetables. But my favorite filling is a combination of ricotta cheese, spinach, and mushrooms.
