Indulge in these deliciously cheesy stuffed pasta shells filled with a rich ricotta blend and topped with a savory mushroom sauce, perfect for a comforting dinner.
Ingredients
12 pieces pasta shells
15 oz ricotta cheese
8 oz mozzarella cheese
4 oz Parmesan cheese
1 piece eggs
1/4 cup fresh parsley
1 tsp salt
1/2 tsp black pepper
24 oz pasta sauce
1 cup mushrooms
Method
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook them until they're al dente, which should take about 8 to 10 minutes. Drain well.
In a mixing bowl, combine ricotta cheese with half of the mozzarella, half of the Parmesan cheese, beaten eggs, fresh parsley, salt, and pepper. Blend everything together until smooth.
In a separate bowl, mix the pasta sauce with chopped mushrooms and fold in the remaining mozzarella and Parmesan until evenly mixed.
Carefully stuff each cooked shell with the ricotta mixture and place them in a greased 9x13-inch baking dish. Pour the sauce mixture over the stuffed shells evenly.
Bake in the preheated oven for 35 to 60 minutes, or until the sauce is bubbly and the pasta shells are set.
Once done, take it out of the oven, let it cool slightly, serve warm, and savor the delightful flavors!
