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Recipe By Jaxters

Ref: 769
Heading: Pasta
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
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Ingredients & Prep

   16 Dried Jumbo paste shells
  Filling
   450 g  Ricotta cheese
   350 g  Mascarpone cheese
   120 g  Parmesan cheese grated
   1 Egg
   1/4 tsp  Salt
   1/2 tsp  Freshly ground black pepper
  Sauce
   300 ml  Full fat milk
   250 g  Mushrooms sliced
   100 ml  Double cream
   100 g  Cream cheese
   100 ml  Marsala wine
   50 g  Butter unsalted
   25 g  Plain flour
   2 Garlic clove grated
   1/2 Onion med finely chopped
   1 Veg stock cube or gel pot
   1/4 tsp  Ground White pepper
  Garnish
   sprinkle  Flat leaf parsley chopped

Method

  Step 1
Pre-heat oven to 180°C fan.
  Step 2
Cook pasta for a short while until al-denti i.e. still firm in slightly salted water.
  Step 3
Mix all the filling ingredients together in a bowl, then with a spoon fill each shell with the filling, then place all in a baking dish.
  Step 4
Make the sauce, add butter & onion to a saucepan over a med heat & cook until soft, 2 to 3 mins, then add garlic & cook for 30 sec stirring, then add mushrooms & Marsala, cook for 5 mins or so until there is little liquid left, then add flour & mix in, next mix in the milk slowly stirring all the time, when all in add stock, cream, cream cheese & pepper, mix then low boil for 1 min.
  Step 5
Pour hot sauce over the filled pasta shells, then bake for about 20 mins or until tips brown.

Suggestion & Tips

Have with crusty bread & salad. You can use other cheese types.
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