Creamy Mushroom Stuffed Shells |
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- 12 oz jumbo shells pasta
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, finely chopped
- 2 8 oz packages white mushrooms, chopped
- 2 eggs
- 3 cups small curd cottage cheese
- 1½ cups shredded Mozzarella cheese
- ½ cup freshly grated Parmesan cheese, divided
- ¼ tsp nutmeg
- ¼ tsp pepper
- ¼ tsp salt
- 1 jar Bertolli® Riserva Porcini Mushrooms & White Truffle Oil sauce
- Heat the olive oil in a large skillet over medium heat.
- Add the onions, garlic and mushrooms and cook for 7 minutes, stirring occasionally. Remove from heat and bring to room temperature.
- Bring a pot of water to a rolling boil and add the shells. Cook for about 7 minutes (al dente), then drain immediately. Toss with some olive oil and set aside.
- In a mixing bowl, add the mushroom mixture, eggs, cottage cheese, 1 cup Mozzarella cheese, ¼ cup Parmesan cheese, nutmeg, pepper and salt. Stir until well combined.
- Preheat the oven to 350 degrees F.
- Pour the Bertolli® Riserva Porcini Mushrooms & White Truffle Oil sauce into a 9x13-inch baking dish until the bottom is just covered.
- Stuff each shell with 1-2 tbsp of filling and arrange on top of the sauce in the baking dish.
- Drizzle the remaining sauce over the top of the shells.
- Bake for 20 minutes, then sprinkle with the remaining cheeses and place back in the oven for 10 minutes, until cheese is melted.
Makes 1 9x13-inch pan
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/creamy-mushroom-stuffed-shells/
3.4.3174