Ricotta Stuffed Pasta Shells with Mushroom Sauce Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Jumbo Pasta Shells - 16 nos | ||
| Green onions | 1 , finely chopped | |
| Watercress - 1 bunch, stemmed | ||
| Ricotta cheese | 1 pound | |
| Parsley | 1 Tablespoon, minced | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Egg | 1 | |
| Beef or Veal Stock - 2 cups | ||
| Wild mushrooms | 1 1/2 Cup (16 tbs), sliced (For the Sauce:) | |
| Basil | 1 Tablespoon, minced (For the Sauce:) | |
| Fresh Thyme - 2 sprigs or 1/2 teaspoon, dried | ||
| Parmesan and romano cheese | 4 Teaspoon (For the Sauce:) | |
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.
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.
Chef
