Mushroom Stuffed Pasta Shells

MAKES 4 SERVINGS

Every shell is stuffed with a delightful surprise of mushrooms and cheese. This is a perfect substantial dinner that is delicious any time of the year.

• 2 teaspoons olive or canola oil

  
  

• 1 small onion, minced (1/2 cup)

  
  

• 1 garlic clove, minced

  
  

• 1 1/4 pounds mushrooms, chopped

  
  

• 2 tablespoons chopped fresh rosemary

  
  

• 1 tablesooon chopped fresh parsley

  
  

• 1 cup crumbled feta cheese

  
  

• 1/2 cup pine nuts

  
  

• 1/4 cup raisins

  
  

• Salt and freshly ground black pepper

  
  

• 20 jumbo pasta shells

  
  

• 4 cups Simply Fresh or Best Basic Tomato Sauce

  
  

• Chopped parsley for garnish

  
  

1. Preheat oven to 350°.

2. Heat oil in a nonstick skillet, add the onion, and sauté 2-3 minutes. Add the garlic and mushrooms and sauté a few minutes more, stirring from time to time. Stir in the rosemary and parsley and continue to cook until the liquid from the mushrooms has evaporated. Remove from heat. Stir in half the cheese, the pine nuts, and the raisins, and season lightly. Let cool.

3. Cook the pasta shells in a large saucepan of boiling water until barely al dente. Drain well and dry on paper towels before filling.

4. Fill the pasta shells with the mushroom mixture. Arrange the filled shells in a large baking dish, pour the tomato sauce over and around them and then sprinkle with the remaining cheese. Cover dish with ooil and bake in the preheated oven for 30-40 minutes.

5. Sprinkle with chopped parsley.