Holiday Stuffed Pasta (Print Version)
# Ingredients:
01 -
2 packages frozen spinach.
02 -
2 teaspoons dried basil.
03 -
3/4 cup parmesan cheese.
04 -
2 cups ricotta cheese.
05 -
2 cloves garlic, chopped.
06 -
2 cups provolone cheese.
07 -
1 pound large pasta shells.
08 -
1 stick salted butter.
09 -
2 teaspoons dried oregano.
10 -
1 cup mozzarella cheese.
11 -
2 cups white wine or broth.
12 -
2 cups milk.
13 -
2 teaspoons dried thyme.
14 -
3 cups sliced mushrooms.
15 -
1/4 cup plain flour.
# Instructions:
01 -
Set oven to 350°F and grease up a 9x13 pan.
02 -
Brown mushrooms in butter, toss in herbs and mix.
03 -
Whisk butter and flour into a paste, add milk and wine, then melt in cheese.
04 -
Boil the shells until they still have a bit of bite to them.
05 -
Combine ricotta, provolone, and spinach in a bowl.
06 -
Spread some sauce, stuff shells with the ricotta mix, and sprinkle with cheese and mushrooms on top.
07 -
Start covered for 25 minutes, then uncover and bake another 15-20 minutes.
# Notes:
01 -
You can make it in advance.
02 -
Broth works fine instead of wine.
03 -
Freezes like a charm.