Baked Stuffed Shells with Portobello Mushroom a delicious meal to serve with a healthy salad such as Quick and Easy Fennel Salad with Oranges and dried Figs.
The only downside when making stuffed shells is making enough cheese mixture for all the shells. I seriously would like to know how the manufacturers decide on how many pasta shells to put in the packaging because it is never the same. There is always a couple of shells left. And if you add the empty shells to the baking dish, someone will always remind you that you should have added more cheese when making the Ricotta mixture.
The Portobello mushrooms are cooked first then added to the cheese mixture. A marinara sauce is a preferred choice for this dish because it is a well-balanced sauce for pasta. Ensure you have a good brand of marinara sauce or make your own sauce when making this recipe. It makes such a big difference!
The shells are boiled with salt then stuffed with a cheese and mushrooms mixture full of wonderful spices and baked in a marinara sauce. This dish is an excellent meal with a nice salad. There is no meat added. Baked Stuffed Shells with Portobello Mushrooms is filling, and very delicious as my sister-in-law Beverly told me. Her 18 months daughter ate two shells and kept smiling and laughing.
Hope you will enjoy Baked Stuffed Shells with Portobello Mushrooms.
- 1 box jumbo pasta shells 12 oz box
- 2 tablespoons unsalted butter
- 1 tablespoon garlic minced
- 2 cups baby portobello mushroom chopped
- 1 tablespoon parsley
- ½ teaspoon thyme fresh, finely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon lemon juice
- 2 ½ cups ricotta cheese
- 1 packet whole mozzarella cheese 16 oz pack, shredded
- 1 large egg beaten
- 1 dash nutmeg
- 1 ½ jars marinara sauce 24 oz
- ½ cup parmesan cheese grated
- Follow instructions on packaging on how to boil pasta. Make sure pasta is boiled with salt.
- Cleaned the mushrooms, chopped and set aside. In a skillet over medium heat, melt butter, add garlic, mushrooms, parsley, thyme, black pepper and salt. Let mushrooms cook in their own juice for about 3 – 4 minutes while stirring occasionally. Add lemon juice and continue to cook for 1 minute. Turn off heat and let cool.
- Preheat oven at 180ºC / 350ºF / Gas Mark 4. Combine ricotta, egg, nutmeg, and mozzarella cheese in a bowl and stir until mixed. Add mushroom mixture and stir to combine. Fill up all the shells with the filling. Spread 1.5 cup of tomato sauce in the bottom of a 23cm x 33cm (9″ x 13″) casserole dish. Place stuffed shells in dish. Spoon remaining sauce over shells and sprinkle with cheese. Bake for 35 min or until sauce is bubbling and cheese is melted.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.