Baked Stuffed Shells

“Absolutely loved the baked stuffed shells!!!”

“The stuffed shells were amazing!”

“My family’s absolute favorite.”

When members discover a new favorite meal, we can’t help but share the recipe.  This week we’re sharing our version of baked stuffed shells, packed with veggies, melty cheese and a heavenly Merlot cream sauce.  If you’re looking for sophisticated comfort food, this is it.

Ingredients

10 jumbo pasta shells
2 1/2 cups (6 oz) button mushrooms, sliced
1 1/2 cups (4 oz) oyster mushrooms, sliced
10 oz frozen spinach, thawed
2/3 cup heavy cream
1/4 cup Merlot wine
2 garlic cloves, minced
1/2 tsp oregano
3/4 cup Parmesan, shredded
1/2 cup ricotta cheese

 

Putting It All Together

Preheat your oven to 375 and put a large saucepan of water on to boil.

Salt the boiling water, then add the shells.  Cook until al dente, about 6 to 8 minutes, then drain and rinse under cold water.

While the shells are cooking, heat 1 Tbsp olive oil in a large skillet over medium-high heat.  Add the mushrooms and cook until golden brown, about 5 minutes.

Squeeze any excess water from the spinach, then add to the mushrooms.  Cook until hot, about 2 minutes.

Add the heavy cream, wine, garlic and oregano and cook for a minute, then add salt and pepper to taste.

Divide the filling among the shells and arrange in a casserole dish that will crowd them together.  Drizzle any remaining sauce from the mushrooms and spinach.

Combine the Parmesan and ricotta in a bowl, then sprinkle it over the shells. Bake until melty and delicious, about 15 to 20 minutes.

That’s it.  Enjoy!

Serves: 2