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.