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+ servings

Baked Stuffed Shells with Portobello Mushrooms

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Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Course Recipe Index
Servings 6
Calories 267 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Serving: 8gramsCalories: 267kcalCarbohydrates: 5gProtein: 16gFat: 20gSaturated Fat: 13gCholesterol: 95mgSodium: 333mgFiber: 1gSugar: 1g

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword pasta dinner, pasta recipe
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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