Preparation time: 20 minutes
Total time: 45 minutes
Makes: 4 servings
- 12 jumbo shells
- 2 tbsp olive oil, divided
- 227 g cremini mushrooms, finely chopped
- 1 garlic clove, minced
- 1 cup extra-smooth ricotta
- 2 tbsp finely chopped basil
- 1/4 tsp salt, divided
- 796-mL can whole tomatoes, drained well
- 1/2 cup grated mozzarella
- Preheat oven to 450F.
- Cook shells in a large pot of boiling water following package directions (omitting salt) until tender, 14 to 16 min. Drain and set aside.
- Meanwhile, heat 1 tbsp oil in a large non-stick frying pan over medium-high. Add mushrooms and cook, stirring often, until golden brown, 8 to 10 min. Stir in garlic and cook 2 more min. Transfer mixture to a large bowl. Stir in ricotta, basil and 1/8 tsp salt until combined.
- Crush tomatoes finely, using hands or a wooden spoon, in a medium bowl. Stir in remaining 1 tbsp olive oil and 1/8 tsp salt. Season with fresh pepper. Spread half of tomato sauce over the bottom of an 8 x 8-in. baking dish. Fill each shell with a heaping tbsp of ricotta mixture, then arrange in baking dish, open side up. Spoon remaining tomato sauce overtop. Sprinkle with mozzarella.
- Bake in centre of oven until cheese melts and shells are warmed through, 10 to 12 min.
Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE. Photo by Erik Putz.Tags: casserole, cheese, dinner, pasta