- 2 tablespoons olive oil
- 3 cups mixed mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Kosher salt and black pepper
- 2 cups half and half
- 2 cups dry white wine or chicken broth
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 1 pound jumbo pasta shells
- 2 cups whole milk ricotta cheese
- 1 cup chopped cooked chicken
- 1 lb. fresh spinach, chopped finely
- 1 cup grated parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
Preheat the oven to 350° F. Grease a large, shallow casserole dish (approx. 9 x 13-inches); set aside.
Heat the olive oil in a large skillet. Add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the garlic, Italian seasoning, and a pinch each of salt and pepper. Cook 4-5 minutes, until fragrant. Remove the mushrooms from the skillet.
To the skillet, add the half and half and wine or chicken broth. Bring the mixture to a boil and stir for 1 minute. Add the cornstarch slurry and stir gently until the mixture thickens. Return the mushrooms to the skillet and stir well to incorporate; set aside and keep warm.
While making the sauce, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to the package directions. Drain and keep warm.
Meanwhile, combine the ricotta, chicken, spinach, and half of the grated parmesan in a bowl.
Spread ⅓ of the mushroom cream sauce in the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon 1 tablespoon of the ricotta mix into each shell, placing the filled shell into the baking dish as you go. Sprinkle over ½ cup mozzarella, pour the remaining mushroom cream sauce over the top. Top with the remaining ½ cup of parmesan and mozzarella cheeses.
Cover and bake 25 minutes or until the top has bubbled up. Remove the foil and bake another 15-20 minutes.
- Yields: 6-8 servings
- Preparation Time: About an hour