Stuffed Shell Pasta
Pasta is amazing. Not only we are able to find so many different shapes and types, but there are so many sauces and ways to prepare it. Out of the blue sky, two days ago my son told me that it was time he tried mushrooms again. A happy smile graced my face as I love mushrooms. Last night recipe was the introduction night. I had no recipe in hand, except my imagination and the help of large shells pasta. I figured, I'd give him something that he adores, pasta, and add what he wants to try. What can go wrong with that combination, right? Success is the answer. Not only he enjoyed all the stuffed shells I give him, but at the last bite he noticed that he was eating mushrooms. He was happy and so was I, as his thumb of approval was given. Yeahhh!!! We are eating mushrooms now. I could not be happier. The shells recipe I have created last night, any left over meat, chicken, turkey may be added to it. Just let your imagination free.
Pasta is amazing. Not only we are able to find so many different shapes and types, but there are so many sauces and ways to prepare it. Out of the blue sky, two days ago my son told me that it was time he tried mushrooms again. A happy smile graced my face as I love mushrooms. Last night recipe was the introduction night. I had no recipe in hand, except my imagination and the help of large shells pasta. I figured, I'd give him something that he adores, pasta, and add what he wants to try. What can go wrong with that combination, right? Success is the answer. Not only he enjoyed all the stuffed shells I give him, but at the last bite he noticed that he was eating mushrooms. He was happy and so was I, as his thumb of approval was given. Yeahhh!!! We are eating mushrooms now. I could not be happier. The shells recipe I have created last night, any left over meat, chicken, turkey may be added to it. Just let your imagination free.
- salt and pepper
- 1 egg
- 3 tablespoons unsalted butter
- ground nutmeg
- 2 tablespoon unsalted butter
- 1 cup thawed peas
- 6 mushrooms, stems removed and sliced thinly
- â¼ onions sliced thinly
- 1 cup whole milk ricotta
- â¼ cup parmesan cheese
- â¼ shredded mozzarella cheese or any shredded cheese on hand
- 3 slices of cooked ham thinly sliced (optional)
- besciamella:
- â¾ cup all-purpose flour
- 2 or more cup of whole milk
- grated nutmeg
- 1 pound pasta shells
- Carbohydrate 85.963834375 g
- Cholesterol 69.5275 mg
- Fat 24.772490625 g
- Fiber 4.6073999973774 g
- Protein 22.9715 g
- Saturated Fat 14.30841375 g
- Serving Size 1 1 Serving (193g)
- Sodium 90.5077864583334 mg
- Sugar 81.3564343776226 g
- Trans Fat 3.713065 g
- Calories 644 calories
Step-by-step
- Preheat the oven at 375º.
- Cook the pasta according to package direction. Drain and rinse under cold water.
- In a large skillet over medium heat, add the butter onions. Cook for 1 minute and had the sliced mushrooms ham and peas. Stir until the onions and mushrooms are soft, around 10 minutes.. Season with salt, pepper and nutmeg. Set aside and let cool.
- In a large bowl add the ricotta, egg, parmesan cheese, mozzarella cheese, salt and pepper, nutmeg. Mix well and add the onion mushroom mixture. Taste, correct seasoning if needed.
- Besciamella preparation:
- In a large heavy bottom pan over medium heat melt butter and add the flour. With a whisk mix well until a thick cram is formed. Add slowly the milk constantly whisking making sure no lumps is formed. Add more milk as the sauce thickens. Add salt, pepper and grated nutmeg as needed. The sauce should leave a thin layer of sauce on the back of a wooden spoon when it is ready.
- Assembly:
- In a large baking dish, smear some butter on the bottom of the dish. Stuff each shell with the onion mushroom mixture. Sprinkle more cheese over it if wish. Cover with the besciamella cream. Cook in the hot oven for 30 minutes. Serve hot.
Working Within Inventory Limits
Cooking without a rigid grocery plan requires assessing remaining refrigerator inventory. This preparation accepts nearly any cooked protein. Dice leftover roast chicken, turkey, or ham into pieces small enough to fit inside the cavity of a cooked pasta shell without tearing the pasta walls.
Mastering the Besciamella
A heavy-bottomed pan prevents scorching during the roux stage. Cook the butter and flour mixture over medium heat until it forms a smooth paste before adding dairy. Pour the whole milk in a slow stream while whisking continuously to prevent lumps. Test readiness by running a finger across the back of a coated wooden spoon; the sauce should hold a distinct line.
Baking and Assembly Details
Cook the large shells slightly under al dente designation so they retain structural integrity during handling and the subsequent 375-degree oven phase. Smear the baking dish base lightly with butter to prevent sticking. Bake uncovered for 30 minutes until the top dairy layer bubbles and turns golden.
