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Stuffed Pasta Shells with Mushroom Sauce
Method
- Cook the jumbo macaroni shells according to the packet instructions. Drain, rinse and set aside.
- Make the mushroom sauce by heating the oil in the frying pan on a medium heat. Sauté the onions and garlic for 2 minutes then add the mushrooms. Cook for about 5 minutes, then add the stock and bring to a simmer.
- In a small bowl mix the cornflour with 1-2 tablespoons cold water until it dissolves. Whisk the dissolved corn flour into the simmering stock and stir well to avoid any lumps. The stock should thicken almost immediately.
- Transfer this sauce to the base of a large ovenware dish.
- For the pasta stuffing, heat the oil in a frying pan.
- Add the onions, garlic and mushrooms and cook for about 5 minutes. Stir in the chopped hazelnuts, breadcrumbs, parsley and chili if using.
- Using a spoon, fill the pasta shells and sit them on top of the mushroom sauce. Cover the ovenware dish with a lid of foil.
- Preheat the oven to 180C/ 350F/ Gas mark 4. Bake for 25 minutes and then remove. Add the grated cheese if using and cook for a final 5 minutes uncovered.
- Serve immediately and finish with a sprinkling of finely chopped parsley and a drizzle of truffle oil.
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Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/stuffed-pasta-shells-with-mushroom-sauce/
Stuffed Pasta Shells with Mushroom Sauce
Ingredients
- ½ packet (170g) Gefen jumbo macaroni shells
- 1 tablespoon vegetable or olive oil – for frying
- 1 small onion, finely diced
- 1 clove garlic – peeled and finely chopped
- 100 g button/ brown cap mushrooms – sliced
- 300 ml mushroom/ vegetable stock – use two tablespoons mushroom / vegetable stock powder with 300ml hot water
- 1 heaped tablespoon cornflourAbout 2 tablespoon water – to dissolve the cornflour
- 1 tablespoon olive oil
- 1 large onion – peeled and roughly chopped
- 4 cloves garlic – peeled and finely chopped
- 120 g button/ brown cap mushrooms – roughly chopped including the stalks
- 100 g hazelnuts – toasted and roughly chopped
- 75 g breadcrumbs – approx. 2 slices of bread
- 3 tablespoons fresh parsley
- ½ red chilli or ½ teaspoon chilli flakes – finely chopped – optional
- 75 g grated cheese – optional
- Garnish: 2 tablespoons chopped parsley and a drizzle of truffle oil
Method
- Cook the jumbo macaroni shells according to the packet instructions. Drain, rinse and set aside.
- Make the mushroom sauce by heating the oil in the frying pan on a medium heat. Sauté the onions and garlic for 2 minutes then add the mushrooms. Cook for about 5 minutes, then add the stock and bring to a simmer.
- In a small bowl mix the cornflour with 1-2 tablespoons cold water until it dissolves. Whisk the dissolved corn flour into the simmering stock and stir well to avoid any lumps. The stock should thicken almost immediately.
- Transfer this sauce to the base of a large ovenware dish.
- For the pasta stuffing, heat the oil in a frying pan.
- Add the onions, garlic and mushrooms and cook for about 5 minutes. Stir in the chopped hazelnuts, breadcrumbs, parsley and chili if using.
- Using a spoon, fill the pasta shells and sit them on top of the mushroom sauce. Cover the ovenware dish with a lid of foil.
- Preheat the oven to 180C/ 350F/ Gas mark 4. Bake for 25 minutes and then remove. Add the grated cheese if using and cook for a final 5 minutes uncovered.
- Serve immediately and finish with a sprinkling of finely chopped parsley and a drizzle of truffle oil.