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Jumbo pasta shells stuffed with veal and mushrooms Recipe

Jumbo pasta shells stuffed with veal and mushrooms
Source: natrel


  • 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
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.

Side Dishes

A recipe from natrel

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