Stuffed Shell Pasta - Giangi's Kitchen

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Stuffed Shell Pasta

Published on October 12, 2012 | Main Course

Introduction

Pasta is amazing. Not only we are able to find so many different shapes and types, but there is so many ways and sauces that can be prepared along side. I use pasta as my tool of experimentation, as well as the left over assistant.


Last night we added a new flavor on our cooking. Mushrooms. Yes, my son wanted to try again mushrooms… Our first attempt was not successful but I did not push it. I figure, he is getting older, why pick that battle now? Why not wait?
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 figure, 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. Use lots of fresh cheese.

I had an assistant last night with the photos…Thank you pumpkin..

Bon Appetit!!

servings: 4 prep time: 20 minutes cook time: 40 minutes

Ingredients

Amount Item Add to Grocery List
1 cup thawed peas
2 tablespoons unsalted butter
6 stem removed and thinly sliced mushrooms
1/4 thinly sliced yellow onion
1 cup whol whole milk ricotta
1 egg(s)
1/4 cup parmesan cheese
1/4 cup shredded mozzarella
3 slices thinly sliced ham
salt and pepper
ground nutmeg
FOR THE BESCIAMELLA
3 tablespoons unsalted butter
3/4 cup unbleached all purpose flour
2 or more cup whole milk
salt and pepper
ground nutmeg

Preparation Instructions

  1. STUFFING PREPARATION:

  2. Cook the pasta according to package direction. Drain and rinse under cold water.

  3. 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.

  4. 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.

  5. BESCIAMELLA PREPARATION:

  6. 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.

  7. ASSEMBLY:

  8. 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.

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