Jumbo pasta shells stuffed with veal and mushrooms Recipe
20 jumbo pasta shells
3 tbsp. (45 ml) Natrel butter
3 tbsp. (45 ml) all-purpose flour
1½ cups (325 ml) Natrel Fine-Filtered 2% milk
1½ cups (325 ml) homemade or store-bought tomato sauce, heated
1 cup (250 ml) cheddar, grated
1 onion, chopped
½ lb. (225 g) white mushrooms, coarsely chopped
2 tbsp. (30 ml) olive oil
Salt and freshly ground pepper
1 lb. (450 g) lean ground veal
? cup (80 ml) Parmesan, grated
¼ cup (60 ml) Italian parsley, finely chopped
YIELD 4 servings
Place the oven rack in the top part of the oven so it is about 4 in. (10 cm) from the broiler. Preheat the oven on broil. Fill a large pot with salted water and bring to a boil. Add the pasta and cook until al dente. Drain and lightly oil. Set aside.
In a saucepan, melt the butter. Add the flour and cook 1 minute on medium, stirring constantly. Add the milk and bring to a boil while stirring. Gently simmer for about 5 minutes. Add the tomato sauce and mix well. Set aside.
In a large skillet, brown the onion and mushrooms in the oil for 3 to 4 minutes. Season with salt and pepper. Add the meat and brown. Remove from the heat. Add 1 cup (250 ml) of the tomato sauce mixture, Parmesan and most of the parsley (save a little for garnish), and mix.
Pour the rest of the sauce onto the baking sheet. Stuff the shells with the meat mixture and transfer them to the sheet. Sprinkle with the parmesan.
Bake in the oven for about 10 minutes. Garnish with the remaining parsley.