05/12/2026
Just something he does for fun. Creamy white mushroom stuffed shells and a cautionary tale on dating. Full recipe below.
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INGREDIENTS
1 stick salted butter
3 cups shiitake mushrooms, sliced
2 teaspoons dried thyme
4 cloves of garlic, chopped
2 teaspoons fresh or dried basil
2 teaspoons dried oregano
Salt & pepper �1/4 cup flour
2 cups whole milk
1 cup dry white wine
1 cup chicken broth
1 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
1 pound jumbo pasta shells
2 cups whole milk ricotta cheese
2 cups shredded provolone
2 (10 ounce packages) frozen spinach, thawed and drained
INSTRUCTIONS
Preheat the oven to 350° F.
Grease a 9×13 inch pan.
Melt 2 tablespoons butter in a medium pot. Add mushrooms. Cook undisturbed for 5 minutes or until golden. Add thyme, and salt and pepper. Cook 4-5 minutes, until fragrant. Remove the mushrooms from the skillet.
Using the same skillet, add the reaming butter, garlic, basil, oregano, and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the wine, chicken stock, then the milk. Bring to a boil and stir for 1 minute. Remove from heat and stir in 1/2 cup mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.
In a bowl combine the ricotta, provolone, and spinach.
Spread 1/3 of the cheese sauce in the bottom of baking dish. Work 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 1/2 cup mozzarella, pour the remaining cheese sauce over top. Top with a 1/4 cup of parmesan and then the mushrooms. Cover and bake 25 minutes or until the top has bubbled up. Remove the foil and bake another 15-20 minutes. Serve with fresh thyme.
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