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White Wine Mushroom Stuffed Shells

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Delight in tender pasta shells stuffed with a savory blend of mushrooms and ricotta, enhanced by a rich white wine sauce for an elegant Italian-inspired meal.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup mushrooms, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1 cup marinara sauce
  • 2 tbsp olive oil
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cook jumbo pasta shells according to package instructions; drain and set aside.
  3. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
  4. Add chopped mushrooms and cook until soft and browned, about 5-7 minutes.
  5. Pour in white wine and cook until the liquid reduces by half.
  6. In a mixing bowl, combine ricotta cheese, cooked mushrooms, Parmesan, parsley, salt, and pepper.
  7. Stuff each pasta shell with the mushroom and ricotta mixture.
  8. Spread a layer of marinara sauce in the bottom of a baking dish.
  9. Place stuffed shells in the dish and cover with remaining marinara sauce.
  10. Bake uncovered for 25-30 minutes until bubbly and heated through.
  11. Garnish with additional parsley and Parmesan before serving.

Notes

For extra richness, sprinkle mozzarella cheese on top before baking or serve with a crisp green salad.

Find it online: https://auntyspices.com/white-wine-mushroom-stuffed-shells/