Jumbo Pasta Shells Stuffed with Veal and Mushrooms

Jumbo Pasta Shells Stuffed with Veal and Mushrooms

  • Preparation 40 min
  • Cooking 50 min
  • Servings 6
See

Categories

Ingredients

    • 24 jumbo pasta shells 

    • 3 cups (750 ml) homemade or store-bought tomato sauce, warm
    • 1 cup (250 ml) grated mozzarella cheese
  • Stuffing

    • 1 cup (250 ml) chicken broth
    • 1 bag 20 g dried porcini mushrooms, coarsely chopped 

    • 1/2 lb (225 g) white button mushrooms, coarsely chopped
    • 2 onions, chopped 

    • 1/4 cup (60 ml) olive oil
    • 1 lb (454 g) lean ground veal
    • 2 tablespoons (30 ml) oil-packed sundried tomatoes, drained and chopped
    • 2 tablespoons (30 ml) chopped toasted pine nuts (optional)
    • 1/2 teaspoon (2.5 ml) hot pepper flakes
    • 1 cup (250 ml) fresh bread, diced
    • 1 cup (250 ml) ricotta cheese
    • 1/2 cup (125 ml) parrmigiano Reggiano cheese, grated
    • 1/4 cup (60 ml) parsley, chopped
    • Salt and pepper 




Preparation

Note from Ricardo

Advice
It is best to cook a few extra shells in case some break while cooking.

Personal Note