Mushroom Tomato Stuffed Pasta
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15Prep Time Minutes
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45Total Time Minutes
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8Number of Ingredients
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10Servings
Bring a pot of water to a boil and cook the large shell pasta according to package direction until they are al dente. Dice the onion and chop the mushroom into small pieces.
In a pan, drizzled with olive oil on medium heat, add in the chopped onion and mushrooms. Once the onions are translucent, add in a cup of white wine and let it reduce into a thicker sauce.
In a separate bowl, combine the ricotta, grated parmigiano and the cooked mushroom and onion. Take the cooked pasta shells and spoon the mushroom mixture into each shell until full.
Combine the Hunt’s Heirloom Italian Diced and Crushed. Ladle a generous amount of tomato sauce on the bottom of a 9x13 pan. Place each stuffed shell in a row until the entire pan is filled. Ladle some more sauce over the shells.
Place 9x13 pan into oven at 350F for 10 mins to heat all the way through. Garnish with grated parmigiano and serve.
Mushroom Tomato Stuffed Pasta