Herb & Ricotta Stuffed Shells

By lorab

Ingredients

• 1 box jumbo pasta shells
• 3 tbsp olive oil divided
• 8 oz white mushrooms chopped
• 1 tbsp garlic
• 2 cups ricotta cheese
• 1 large egg beaten
• 3 tbsp parsley
• 2 tbsp basil
• 1/4 tsp grated lemon zest
• 1/2 cup parmesean
• 1/4 tsp salt
• 1 /s tsp pepper
• 1 1/2 cup tomatoe sauce
• 1/2 cup grated mozzarella cheese

Preparation

Step 1

1. Preheat oven to 350
2. Cook pasta. Drain and toss with 1 tbsp of oil and arrange on baking sheet
3. Heat remaining oil in skillet. Add mushrooms and cook for 2 minutes or until juicy. Add garlic and saute for 1 min longer.
4. In a bowl combine ricotta, egg, spices, and parmesean and stir until mixed. Add in mushroom mixture and stir to combine.
5. Divide filling among shells. Spread 1 cup of tomatoe sauce on bottom of caserole dish. Place shells in neat rows. Cover with remaining sauce and sprinkle with cheese.
6. Bake for 35 minutes