Ingredients
QTY INGREDIENT
1 tbs Olive Oil
1 tbs Butter
8 oz Chopped Mushrooms (Cremini, Portabella, or Button)
2 cloves Garlic, Minced
2 lbs Ricotta
¼ c Parsley, chopped
¼ c Grated Parmesan
¼ tsp Garlic Powder
¼ tsp Salt
¼ tsp Pepper
1 Egg
2 c Mozzarella, shredded, divided
1 pkg Large Shells, 12 oz,
1 jar Bertolli Vodka Tomato Sauce, 26 oz.
Preparation
Sauté Mushrooms and garlic in the olive oil and butter until cooked and dry, about 5 min. Let cool to room temperature. Cook pasta according to package directions, drain in colander and rinse with cold water. Combine remaining ingredients (except tomato sauce, and 1 cup mozzarella) in a large bowl, add sautéed mushrooms. Coat the bottom of a 13 X 9 pan with a thin layer of sauce. Stuff shells and arrange in pan. Cover with remaining sauce then top with remaining cup of mozzarella. Baked for 30 to 35 min or until bubbly and hot through.
