Stuffed Jumbo Shells with Cremini Mushrooms

Step 1

Bring a large 3/4 full of water sauce pot to boil. Add 1 tbsp to the water. Tip box of jumbo shells into water and stir so pasta does not stick. Stir occasionally and reduce to #7, cook for 7 min. Drain, set aside.
Meanwhile in a small pan sauté 2 tbsp oil with garlic until fragrant, approx 1 min. Add onion, mushrooms and cook on med. heat until softened. Stir occasionally and season with salt & pepper.
When water has evaporated add green onion and peas and cook for another min. Remove from burner to cool slightly.
Filling:
In a med bowl add ricotta, cream cheese and season to taste. Add cooled vegetables and stir to combine. Taste for seasoning.
Cook jumbo shells until al dente as they will continue to soften when baked. Drain in colander.
Cover the bottom of a large casserole dish with some sauce to prevent sticking. Fill each shell with a large tbsp of filling. Place in casserole dish, fitting tightly.
Continue until pasta and filling are finished.
Evenly pour remaining sauce over shells, cover with foil tightly and place in center of 350F oven to bake for 45min - 1hr.
Check every 1/2hr to see if there is enough liquid, add more wine, sauce, broth or water if it evaporates too quickly.
Allow to sit covered up to 20min to settle.
Enjoy with love.