Mushroom Stuffed Pasta Shells
2 tsp olive or canola oil
1 small onion minced, (1/2 cup)
1 garlic clove minced
1-1/4 lb. mushrooms, chopped
2 tbsp chopped fresh rosemary
1 tbsp chopped fresh parsley
1 c. crumbled feta cheese
1/2 c. pine nuts
1/4 c. raisins
Salt and freshly ground black pepper
20 jumbo pasta shells
4 c. tomato sauce
Chopped parsley for garnish
Preheat oven to dg350.
Heat oil in nonstick skillet. Add onion and saute 2-3 minutes. Add
garlic and mushrooms and saute a few minutes more stirring from time
to time. Stir in rosemary and parsley and continue to cook until
liquid from mushrooms has evaporated. Remove from heat. Stir in half
of cheese, pine nuts and raisins and season lightly. Let cool.
Cook pasta shells in large pot of boiling water until barely al
dente. Drain well and dry on paper towels before filling.
Fill shells with mushroom mixture. Arrange filled shells in large
baking dish. Pour tomato sauce over and around them and then sprinkle
with remaining cheese. Cover dish with foil and bake in preheated oven
30 to 40 minutes.
Sprinkle with chopped parsley.
Yield 4 servings.
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