Creamy Mushroom Stuffed Shells
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Ingredients
  • 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
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onions, garlic and mushrooms and cook for 7 minutes, stirring occasionally. Remove from heat and bring to room temperature.
  3. 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.
  4. 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.
  5. Preheat the oven to 350 degrees F.
  6. Pour the Bertolli® Riserva Porcini Mushrooms & White Truffle Oil sauce into a 9x13-inch baking dish until the bottom is just covered.
  7. Stuff each shell with 1-2 tbsp of filling and arrange on top of the sauce in the baking dish.
  8. Drizzle the remaining sauce over the top of the shells.
  9. 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/