members recipes

Ingredients
24 Jumbo Pasta Shells
3 cups tomato sauce
1 cup mozzarella, shredded

Stuffing:
1 Cup chicken stock
20 g porcini mushrooms
1/2 pound button mushrooms
2 onions, diced
1/4 cup olive oil
1 lb minced meat
2 tbsp sundried tomatoes
2 tbsp pine nuts
1/2 tsp hot pepper flakes
1 cup breadcrumbs
1 cup ricotta cheese
1/2 cup parmesan cheese grated
1/4 cup parsley

Method
Bring to boil in a big pot water and salt it and add the jumbo shells (according to package)

Stuffing:
In a small casserole, add warm water and rehydrate the porcini mushrooms, leave for 220 minutes, put aside. Salt & pepper to taste

In a pan, use 1/2 of the oil and brown the 2 mushrooms and onions. Remove on a plate.
In the same pan add the rest of the oil the meat and sundried tomato and hot pepper flakes.Salt & pepper to taste. Add the chicken stock and the mushroom mixture (from the plate) and breadcrumbs.

Simmer until all liquid is absorbed.

Remove from heat and add the cheeses and parley.

In a 13"x9" tray cover with all the tomato sauce and gently fill your shells and place one next to another. Sprinkle mozzarella cheese and bake in oven for about 45 minutes at 350F