Mushroom Tomato Stuffed Pasta

Directions

• Step one

  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.

• Step two

  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.

• Step three

  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.

• Step four

  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.

• Step five

  Place 9x13 pan into oven at 350F for 10 mins to heat all the way through. Garnish with grated parmigiano and serve.