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- Prep
- 40 min
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- Total
- 90 min
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- Serving
- 6
Veal Stuffed Shells with Mushrooms and Italiano Cheese
Ingredients
- 24 giant pasta shells
- 45 ml (3 tbsp) olive oil
- 454 g (1 lb) lean ground veal
- Fresh ground salt and pepper, to taste
- 1 tray (225 g / 8 oz) mushrooms, sliced
- 2 onions, thinly sliced
- 2 ml (½ tsp) Italian or Provencal herbs
- 45 ml (3 tbsp) olive oil
- 454 g (1 lb) lean ground veal
- Fresh ground salt and pepper, to taste
- 125 ml (½ cup) breadcrumbs
- 250 ml (1 cup) Armstrong Italiano Shredded Cheese
- 60 ml (¼ cup) flat-leaf parsley, finely chopped
For the sauce
- 375 ml (1 ½ cups) 35% cooking cream
- 625 ml (2 ½ cups) Armstrong Italiano Shredded Cheese
- 1 garlic clove, chopped
Directions
- Cook the pasta shells according to directions on the package. Drain, drizzle with a bit of oil, and set aside.
- Generously butter a 23 cm x 33 cm (9 in x 13 in) baking dish.
- Preheat the oven to 350° F (180° C).
- In a large pan, heat 1 tbsp of olive oil. Fry the ground veal over high heat, stirring with a wooden spoon until the meat is cooked. Season with salt and pepper. Set aside in a large bowl.
- In the same pan, sauté the mushrooms, onions, and herbs with the rest of the olive oil. Season with salt and pepper.
- Add the cooked vegetables to the bowl with the meat, along with the breadcrumbs, cheese, and parsley; reserve a bit of the parsley for garnish. Mix well. Adjust the seasoning.
- Pour the cream into the baking dish. Add 1 ½ cups of cheese and the garlic. Mix.
- Using a spoon, generously stuff the shells and place them, side by side, in the baking dish. Top with the rest of the cheese. Bake for about 30 minutes.
- Generously season with pepper and garnish with some chopped parsley.
