Do-Ahead Stuffed Shells with Porcini Tomato Sauce
Jumbo pasta shells filled with ricotta, prosciutto, spinach, and herbs, baked in a porcini-enriched tomato sauce. Make ahead and freeze unbaked up to two months, or bake immediately. Topped with Parmesan and fresh herbs for a substantial, make-ahead dinner.
Ingredients
- 1 1/3 ounce dried porcini mushrooms, wholecremini or button mushrooms1.5:1neutral
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- ¾ cup warm water, for soaking
- 3 tablespoon olive oil
- 1 medium red onion, finely diced
- 1 clove garlic, minced
- ¼ cup red wine
- 3 16 ounce can Italian plum tomatoes, drained, coarsely chopped
- ¾ teaspoon salt
- ½ teaspoon fresh ground pepper
- ⅓ cup fresh parsley leaves, packed
- 2 tablespoon dried basil
- 1 12 ounce package jumbo pasta shells
- 2 15 ounce container whole milk ricotta cheese
- 4 ounce prosciutto, minced
- 3 medium shallots, minced
- 2 large eggs, lightly beaten
- ½ teaspoon grated lemon zest
- 1 cup fresh spinach, finely chopped
- 2 tablespoon fresh chives, minced or scallions
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 2 tablespoon fresh parsley, minced
- 1 teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried marjoram
- ½ cup freshly grated Parmesan cheese, plus additional for serving
Instructions
- 1
Soak dried porcini mushrooms in warm water until softened, reserve liquid and finely chop mushrooms.
- 2
Heat olive oil in medium saucepan over medium-low heat, add diced red onion and minced garlic, sauté until soft.
- 3
Add red wine and cook until almost evaporated.
- 4
Stir in drained tomatoes, chopped mushrooms, reserved soaking liquid, salt, and pepper, cook over medium heat.
- 5
Chop fresh parsley with dried basil and add to sauce, simmer.
- 6
Taste and adjust seasonings.
- 7
Cook pasta shells in boiling salted water until tender but firm, drain and set aside.
- 8
Mix ricotta, prosciutto, shallots, eggs, lemon zest, spinach, chives, salt, pepper, parsley, thyme, oregano, and marjoram in a bowl, then stir in Parmesan until blended.
- 9
Stuff cooled pasta shells with cheese mixture using a soup spoon.
- 10
Spread half the tomato sauce in casserole, arrange stuffed shells over sauce, spoon remaining sauce over shells.
- 11
Sprinkle remaining Parmesan over shells.
- 12
To serve immediately, cover and bake at 350 degrees until heated through.
- 13
To make ahead, cool unbaked sauced shells to room temperature, cover tightly, and freeze up to two months.
- 14
To serve frozen, thaw covered in refrigerator, then bake as directed.
Tips
Reserve the porcini soaking liquid for deep umami flavor in the sauce.
Stuff shells when completely cool to prevent cheese mixture from leaking during handling.
Freeze unbaked assembled shells for up to two months for convenient weeknight dinners.
Good to Know
Assembled unbaked shells: cover tightly and freeze up to 2 months. Do not refrigerate unbaked.
Prepare entirely up to 2 months in advance; freeze in single layer on baking sheet before transferring to airtight container. Thaw covered in refrigerator, then bake.
With additional grated Parmesan cheese at the table. Serve hot from the oven.
Common Mistakes
Do not bake stuffed shells immediately after filling to avoid bursting cheese mixture.
Do not skip the porcini soaking liquid to avoid losing umami depth in the sauce.
Do not cover shells loosely when freezing to avoid freezer burn and flavor loss.
Substitutions
Dairy-Free Swaps
General Alternatives
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