Porcini Stuffed Pasta Shells
1/2 white onion, peeled and chopped
3 cloves garlic minced
3 TBSP Clif Family Napa Valley Olive Oil
1 can (28oz) crushed tomatoes
1 TBSP kosher salt
1 1/2 tsp sugar
2 tsp black pepper
1/4 cup Clif Family red wine
1 spring fresh basil
1 lb. Cremini/Baby Bella mushrooms, sliced
2 TBSP Clif Family Napa Valley Porcini Spice Blend
1 lb. ground lean beef (could substitute all or part with turkey or pork)
11/2 tsp salt
3 TBSP Clif Family Porcini Spice Blend
1 lb. Jumbo Pasta Shells
24 oz. ricotta cheese
1 lb. mozzarella, shredded
1/2 cup Parmesan cheese, finely grated
To make sauce, place a large pot over medium heat, sweat onions in the oil. Stir and continue cooking over medium heat until translucent and soft. Add garlic, cooking just until the onions start to turn golden, add wine and continue to cook, stirring occasionally for 2-3 minutes. Add tomatoes, salt, sugar and pepper. Heat until slow bubble, then lower heat and allow to barely simmer for 15-20 minutes. Add basil just before removing from heat.
To prep mushrooms for filling; heat olive oil in a pan over medium/high heat. Add mushrooms and cook until crispy golden. Turn heat to low and stir in Porcini Spice blend; remove from heat and set aside.
To prep meat for filling; heat heavy bottom pan over medium/high heat. Add meat and salt and cook stirring occasionally until just pink just disappears. Drain any excess liquid. Add Porcini spice blend and cook beef until crispy. Remove from heat and set aside.
To prepare shells: boil as per package directions (approximately 7-9 minutes as should be very al dente since will be further baked in oven) drain and set aside.
Preheat oven to 350F. Make cheese filling by combining the ricotta, all but one cup of the mozzarella cheese and the parmesan cheese. Add half of the cheese filling to the meat mixture and the remaining half to the mushroom mixture, and stir to combine. Spoon a thin layer of tomato sauce mixture onto the bottom of two casserole dishes. Stuff shells with filling and lay atop the sauce. Fill in around the shells with remaining sauce and top the shells with the reserved mozzarella cheese. Cover with tin foil and bake for 25-30 minutes until cheese is bubbling, can remove foil and return to oven briefly until pasta edges start to caramelize golden brown. Serve with additional parmesan, and chopped fresh basil or parsley if desired.