Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, stuffed shells with ricotta and homemade mushroom sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Stuffed Shells with Ricotta and Homemade Mushroom Sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Stuffed Shells with Ricotta and Homemade Mushroom Sauce is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have stuffed shells with ricotta and homemade mushroom sauce using 22 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Shells with Ricotta and Homemade Mushroom Sauce:

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

Instructions 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!

So that is going to wrap it up for this exceptional food stuffed shells with ricotta and homemade mushroom sauce recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!