Stuffed shells are cheesy pasta goodness that are easy to make and are a perfect weeknight meal. Adding mushrooms takes them to a whole new level. Make this tonight and make it a simple Italian dinner type of night.
 Cook Time 25 min. |  Prep Time 20 min. |  Serves 6-8 |
Ingredients
| 8 oz. jumbo pasta shells 30 oz. ricotta cheese 1/2 c. grated Romano cheese 1 tsp. oregano 2 tbsp. parsley 1 pkg. mushrooms 1 tbsp. butter | 1 egg 6 oz. grated Parmesan cheese 2 jars of marinara sauce 8 oz. grated mozzarella cheese salt and pepper 2 tsp. onion powder 1 tsp. garlic powder |
Directions
- Preheat oven to 350 degrees.
- Chop mushrooms as you desire. Place butter in a saucepan. Put mushrooms over the butter and saute over medium heat. While cooking, stir in onion and garlic powder.
- While mushrooms are sauteing, bring a large pot of salted water to a boil. Add the pasta shells and cook for 3/4 of the cooking time on the package. Drain and rinse in cool water. Set aside.
- In a bowl, mix together the ricotta, Romano, parsley, oregano, egg, salt and pepper, and half the Parmesan.
- Stir until combined.
- Mix in cooled, sauteed mushrooms.
- To assemble, coast the bottom of a baking dish with some sauce. Fill each shell with the cheese mixture and place face-up not eh sauce. Repeat with all the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and remaining Parmesan.
- Bake for about 25 minutes or until cheese is bubbly.