You are here

Ricotta Stuffed Pasta Shells With Mushroom Sauce

Fettuccine.Inn's picture
Ingredients
  Olive oil 1 Tablespoon
  Jumbo pasta shells 16
  Pasta shells 1
  Green onions 2 , finely chopped
  Watercress 1 Bunch (100 gm), stemmed
  Ricotta cheese 1 Pound
  Parsley 1 Tablespoon, minced
  Fresh parsley/1 1/2 teaspoon, dried parsley 1 Tablespoon, minced
  Salt To Taste
  Pepper To Taste
  Egg 1
For the sauce
  Beef stock/Veal stock 2 Cup (32 tbs)
  Basil 1 Tablespoon, minced
  Wild mushrooms 1 1⁄2 Cup (24 tbs), sliced
  Thyme sprig 2
  Fresh basil/1/2 teaspoon, dried basil 1 Tablespoon, minced
  Parmesan and romano cheese 4 Teaspoon
  Fresh thyme sprig/1/2 teaspoon, dried thyme 2
  Parmesan cheese/Romano cheese 4 Teaspoon
Directions

GETTING READY
1) Preheat the oven.
2) Cook the Jumbo Pasta Shells for about 10 minutes until tender. Drain, rinse under cold water and set aside.

MAKING
3) In a skillet, heat oil and saute green onions and watercress over medium flame. When the watercress just about starts wilting, remove from the skillet, let cool and chop finely.
4) In a bowl, mix together the watercress, ricotta, parsley and season with salt and pepper.
5) Add in the the egg, mix well and stuff the filling into the pasta shells. Place them in a baking dish.
6) In a saucepan, add stock and let it come to a boil in about 5 minutes. Add in mushrooms, basil, thyme and parmesan, boiling for 1 more minute. Pour the sauce over the shells.
7) Bake covered for anout 20 minutes.

SERVING
8) Serve the Ricotta Stuffed Pasta Shells with Mushroom Sauce hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.058825
Average: 4.1 (17 votes)