Holiday Stuffed Pasta (Print Version)
# Ingredients:
01 -
4 cups frozen spinach.
02 -
1 pound of jumbo pasta shells.
03 -
2 cups of shredded provolone.
04 -
2 teaspoons of dried oregano.
05 -
Two teaspoons of dried thyme.
06 -
2 teaspoons of dried basil.
07 -
1/4 cup of all-purpose flour.
08 -
A stick of salted butter.
09 -
Two chopped garlic cloves.
10 -
3 cups of fresh mushroom slices.
11 -
2 cups of ricotta cheese.
12 -
Two cups of milk.
13 -
1 cup of mozzarella, shredded.
14 -
3/4 cup of grated parmesan.
15 -
2 cups of broth or white wine.
# Instructions:
01 -
Set the oven to 350°F and grease your 9x13 pan to get it ready.
02 -
Heat butter in a pan, toss in the mushrooms, and cook till golden before stirring in the herbs.
03 -
Whisk flour and butter into a roux, then pour in the milk and wine (or broth). Sprinkle in the cheese until it all melts together.
04 -
Boil those pasta shells until they're just cooked but still firm.
05 -
Stir together the ricotta, provolone, and spinach in a bowl.
06 -
Spread some sauce at the bottom, stuff the shells with the cheesy mix, then add the rest of the sauce, mushrooms, and cheese on top.
07 -
Cover the dish, bake for 25 minutes, take off the cover, and bake another 15-20 minutes till bubbly.
# Notes:
01 -
Store in the freezer without worry.
02 -
Swapping wine with broth works fine.
03 -
You can get this ready ahead of time.