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Jumbo pasta shells stuffed with veal and mushrooms Recipe
Ingredients
- 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
Stuffing
- 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
| PREP TIME 10m |
COOK TIME 15m |
TOTAL TIME 25m |
YIELD 4 servings |
|---|
Instructions
- 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.
A recipe from natrel
2018-04-04
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