Holiday Stuffed Pasta (Print Version)
# Ingredients:
01 -
3 cups of mushrooms, sliced.
02 -
1/4 cup of plain flour.
03 -
1 stick of salted butter.
04 -
1 pound of jumbo pasta shells.
05 -
2 cloves of chopped garlic.
06 -
2 teaspoons of dried basil.
07 -
2 teaspoons dried oregano.
08 -
2 teaspoons of dried thyme.
09 -
2 packages of frozen spinach.
10 -
2 cups of milk.
11 -
3/4 cup of parmesan cheese.
12 -
1 cup of mozzarella cheese.
13 -
2 cups of provolone cheese.
14 -
2 cups of ricotta cheese.
15 -
2 cups of white wine or broth.
# Instructions:
01 -
Set your oven to 350°F. Coat the inside of a 9x13 dish with oil or butter.
02 -
Cook the mushrooms in melted butter until they brown lightly, then mix in the herbs.
03 -
Make a roux by stirring together butter and flour, then pour in milk and wine. Blend in the cheese until smooth.
04 -
Boil the pasta shells until they're just slightly firm in the middle.
05 -
Combine spinach with ricotta and provolone cheese.
06 -
Spread some sauce on the dish, stuff the shells with the ricotta mix, and layer cheese and mushrooms on top.
07 -
Cover the dish and bake for 25 minutes. Remove the cover and bake another 15-20 minutes.
# Notes:
01 -
Perfect for preparing in advance.
02 -
Broth works perfectly as a wine alternative.
03 -
Keeps well in the freezer.