Delicious stuffed pasta shells with a filling of ricotta, mozzarella, mushrooms and ham. Coated with white sauce and covered by a golden layer or crunchy Parmigiano crust.
If you use pre-made white sauce, skip to step 4. In a large pan at medium heat, melt the butter, then add the flour and mix with a wooden spoon until it becomes a thick paste (roux).
Add 2 cups of room temperature or cold milk to the pan and mix well until the roux is dissolved and the sauce starts to thicken. Bring to a simmer and reduce the heat to low. Simmer for 5-10 minutes or until it’s thick enough to coat the wooden spoon.
Season with salt and pepper and set aside to cool down.
Preheat the oven to 425°F / 220°C.
Chop the mushrooms or give them a pulse in a food processor, add them in a large pan drizzled with olive oil and add the 2 peeled and halved garlic cloves.
Sauté the mushrooms until they start to brown, then season with salt and pepper. Remove the garlic cloves and set the mushrooms aside to cool.
Bring a large pot of salted water to boil and toss the jumbo shells. Cook for 4-5 minutes less than the cooking time recommended on the package.
In a bowl, mix the ricotta cheese, with the roughly chopped ham, the mushrooms and half of the shredded mozzarella cheese. Season again to taste if needed.
Drain the shells and wash them under cold water to stop the cooking and cool them down.
Spread a layer of white sauce on the bottom of a baking dish, then with a spoon, stuff each shells with the ricotta filling and arrange them in the baking dish.
If you need to make multiple layers of shells, cover the top with a bit of white sauce before you start adding the second layer of pasta.
Finally, add some pieces of the remaining mozzarella on top and cover with the remaining white sauce with an even layer. Sprinkle the grated Parmigiano cheese all over the top.
Bake in the pre-heated oven for about 30 minutes or until golden brown on top.
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Notes
You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven to get the crunchy crust again.You can also either freeze raw portions or baked leftovers. Let it cool completely, then move it to a freezer-friendly container and freeze it for up to 3 months. If you froze raw portions, let them thaw completely in the fridge overnight, then follow the baking directions from this recipe. If you have frozen baked leftovers, let them thaw completely in the fridge overnight, then reheat them in the oven for about 10 minutes. If they are too dry, add a couple of tablespoons of milk before reheating.