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Saturday, September 15, 2012

Stuffed Shells in Rich Mushroom Sauce

Stuffed Shells in Rich Mushroom Sauce. I prefer cheese stuffed shells, but these are good too.

Ingredients:
1lb. jumbo shell pasta
4oz. shredded mozzarella
1/4cup grated Parmesan

For the stuffing:
1lb. ground chuck
2Tbl. oil
4oz. fresh mushrooms-chopped
2Tbl. minced onion
1/2tsp. minced garlic
2tsp. dried parsley
1/4tsp. ground nutmeg
1/4tsp. salt
1/4tsp. black pepper
1/4tsp. cracked fennel
1egg-to bind the filling
1/4cup grated Parmesan cheese
2Tbl. of the shredded mozzarella cheese

Brown and chop the beef. Set aside in a colander to drain very well.
In a 2quart pot, heat the oil, add the mushrooms and cook until they sweat.
Add the onion and garlic, cook until the onion softens.
Put the drained beef in the pot, along with the herbs. Mix well to thoroughly combine.
Beat the egg, add it to the pot, along with the cheeses.
Cook stirring constantly, until the eggs set, and the mixture starts to bind, a bit.
Set aside, to cool completely.

For the sauce: This is a chunky sauce, if you prefer a smooth sauce, replace the diced tomato, with a 29oz. can of tomato sauce.
2Tbl. oil
4oz fresh mushrooms-chopped
1Tbl. minced onion
1tsp. minced garlic
29oz.can of petite diced tomatoes
1/2 of a 6oz can of tomato paste
1tsp. salt
3/4tsp. sugar
1/4tsp. pepper
1/2tsp. oregano
1/4tsp. nutmeg
1/4tsp. cracked fennel
1tbl. dried parsley
pinch of celery seed

Heat the oil, in a 2quart pot. Add the mushrooms, and cook until they become golden brown, and almost crispy.
Add the onion and garlic, cook until the onion softens.
Add all other ingredients, and mix well to combine.
Simmer on the lowest flame, for 1 hour.

Cook the pasta according to package directions. (Al dente, cooked- but not mushy)
Drain the pasta, and run cold water over them until completely cooled.
Drain, and stuff them, with about 1Tbl. of the stuffing, re-roll, and place them in a 13x9x2inch baking pan.
Spread the sauce over the shells, top with the mozzarella and 1/4cup grated Parmesan.
Bake at 375* until the cheese melts and begins to brown. Serve Hot.

Stuff the shells wit 1Tbl. of filling. I don't use all of the shells, just whatever fits into a lasagna pan.

Cover them with the sauce. If you prefer a thinner sauce, just add a bit of water to it first.

Cover it with mozzarella then sprinkle on the Parmesan. Bake until the cheese is melted and beginning to brown.


 


 

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