Romano Jumbo Stuffed Ricotta & Cream Cheese Shells

Directions

1. Bring a large pot of water 3/4 full to boil. Add 1 tbsp salt to the water. Tip box of jumbo shells(20-24) into water and stir so pasta does not stick. Bring to a boil again then reduce to #7, leaving uncovered. Stirring occasionally to prevent sticking to bottom.
2. Meanwhile in a small pan sauté 2 tbsp oil with garlic until fragrant, approx 1 min. Add onion, mushrooms and cook on med. heat until softened and they begin to release liquids. Stir occasionally and season with salt & pepper to taste.
3. When natural liquids have evaporated add green onion and peas and cook for another min. Remove from burner to cool slightly.
4. Filling: In a med bowl add ricotta, cream cheese, parsley and season to taste. Add cooled vegetables and stir to combine. Taste for seasoning.
5. Cook jumbo shells until al dente as they will continue to soften when baked. Drain in colander. (some will break, that's ok. Just tuck them between the filled ones).
6. Cover the bottom of a large casserole dish with 1/2 cup sauce to prevent sticking. Add 3 tbsp. water to thin it out. Fill each shell with a large tbsp of filling. Place in casserole dish, fitting tightly.
7. Continue until pasta and filling are finished. Evenly pour remaining sauce over shells, cover with foil tightly and place in center of 350F oven to bake for 1hr.
8. Check every 1/2hr to see if there is enough liquid, add more wine, sauce, broth or water if it evaporates too quickly. Remove from oven and allow to rest covered up to 20min to settle. *Serving Suggestion: Serve with additional sauce and grated cheese* * Can be frozen then popped in the oven frozen, covered with foil. Can be refrigerated for 1 day and baked following above directions. Can be cooked then frozen and popped in the oven frozen, cover with foil and baked.