Recipe of Super Quick Homemade Stuffed Shells with Ricotta and Homemade Mushroom Sauce

Stuffed Shells with Ricotta and Homemade Mushroom Sauce.

Stuffed Shells with Ricotta and Homemade Mushroom Sauce

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, stuffed shells with ricotta and homemade mushroom sauce. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Shells with Ricotta and Homemade Mushroom Sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it's quick, it tastes yummy. Stuffed Shells with Ricotta and Homemade Mushroom Sauce is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have stuffed shells with ricotta and homemade mushroom sauce using 22 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Shells with Ricotta and Homemade Mushroom Sauce:

{Take of Tomato sauce.
{Take of can crushed tomatoes.
{Get of onion, minced.
{Get of garlic, minced.
{Get of mushrooms, sliced.
{Prepare of Italian seasoning.
{Make ready of paprika powder (optional).
{Make ready of bay leaf (optional).
{Get of olive oil.
{Get of Salt & pepper to taste.
{Take of sugar if needed.
{Take of Filling.
{Get of ricotta cheese.
{Get of grated fresh Parmesan cheese.
{Prepare of egg, beaten.
{Get of salt.
{Get of Pepper to taste.
{Take of peas, chopped spinach, kale, or your favorite green.
{Get of Pasta/toppings.
{Get of jumbo shells (about half of a 12 oz box, I used Barilla n.334).
{Prepare of fresh mozzarella.
{Prepare of Grated Parmesan to taste.

Instructions to make Stuffed Shells with Ricotta and Homemade Mushroom Sauce:

Saute the onion and garlic in olive oil until soft. Add mushrooms and continue sautéing until they are soft too..
Add the crushed tomatoes and about 1/4 cup water (enough to rinse out the can with). Add herbs/spices. Bring to a simmer and cook on low for 15 minutes..
Once the tomato sauce has cooked for 15 minutes, adjust taste with salt and pepper, and add a little sugar if you want the sauce to be sweeter. Set aside..
Mix together the ingredients for the filling. Set aside..
Preheat oven to 350F/180C..
Boil a large pot of water and cook the pasta extra al dente. It’s 9 minutes for the Barilla brand. Drain and rinse in cold water to stop the cooking and prevent sticking..
In a large oven dish (9x13 in or so), spread out half of the sauce across the bottom..
Stuff each pasta shell with the ricotta filling using a spoon and arrange across the dish..
After all the shells are done, spread the rest of the sauce across the top. Top with sliced, fresh mozzarella and sprinkle over Parmesan..
Cover with aluminum foil and bake in the middle rack for 30 minutes. After 30 minutes, remove foil and bake another 5-10 minutes to get some extra color on the cheese if desired..
Remove from oven and let rest for 5 minutes. Dig in!.

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