Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, stuffed shells with ricotta and homemade mushroom sauce. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Stuffed Shells with Ricotta and Homemade Mushroom Sauce is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Stuffed Shells with Ricotta and Homemade Mushroom Sauce is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. 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:

1. Get Tomato sauce
2. Take 1 (28 oz) can crushed tomatoes
3. Make ready 1/2 onion, minced
4. Prepare 2 cloves garlic, minced
5. Get 8 oz mushrooms, sliced
6. Make ready 1-2 tsp Italian seasoning
7. Get 1/2 tsp paprika powder (optional)
8. Make ready 1 bay leaf (optional)
9. Prepare 2 Tbsp olive oil
10. Take Salt & pepper to taste
11. Get 1/2 tsp sugar if needed
12. Take Filling
13. Get 15 oz ricotta cheese
14. Make ready 1/4 cup grated fresh Parmesan cheese
15. Prepare 1 egg, beaten
16. Get 1/2 tsp salt
17. Prepare Pepper to taste
18. Take 1 cup peas, chopped spinach, kale, or your favorite green
19. Get Pasta/toppings
20. Take 25 jumbo shells (about half of a 12 oz box, I used Barilla n.334)
21. Make ready 6 oz fresh mozzarella
22. Make ready Grated Parmesan to taste

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

1. Saute the onion and garlic in olive oil until soft. Add mushrooms and continue sautéing until they are soft too.
2. 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.
3. 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.
4. Mix together the ingredients for the filling. Set aside.
5. Preheat oven to 350F/180C.
6. 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.
7. In a large oven dish (9x13 in or so), spread out half of the sauce across the bottom.
8. Stuff each pasta shell with the ricotta filling using a spoon and arrange across the dish.
9. After all the shells are done, spread the rest of the sauce across the top. Top with sliced, fresh mozzarella and sprinkle over Parmesan.
10. 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.
11. Remove from oven and let rest for 5 minutes. Dig in!
12. Ready to serve and ENJOY!

So that’s going to wrap this up with this special food stuffed shells with ricotta and homemade mushroom sauce recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!