Stuffed Giant Shells with Veal and Mushrooms

Name: Stuffed Giant Shells with Veal and Mushrooms
Prep time: 30 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 500 grams ground veal; 2 tablespoons olive oil; 1 large onion (finely chopped); 250 grams mushrooms (finely chopped); 2 cloves garlic (minced); 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 12 pieces giant pasta shells; 2 cups tomato sauce; 1 cup mozzarella cheese (grated); 1/4 cup Parmesan cheese (grated); 1 tablespoon fresh parsley (chopped)

80 min 4 servings Medium

All Recipes

Delicious stuffed shells filled with a savoury mix of veal and mushrooms, perfect for a comforting meal.

Prep

30 min

Cook

40 min

Total

80 min

Servings

Difficulty

Medium

Stuffed giant shells with veal and mushrooms is a hearty dish that brings together the earthy flavours of mushrooms with the rich taste of veal. This comforting recipe is perfect for family dinners or entertaining guests, offering a delightful balance of textures and tastes. Originating from a fusion of Italian and French cuisines, this dish combines the classic appeal of stuffed pasta with a Quebecois twist. The use of veal gives it a refined touch, while the mushrooms add depth and complexity to the filling.

Ingredients

Servings

Filling

Pasta and Sauce

Instructions

Prepare the pasta

Cook the giant pasta shells in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.

Pro tip: Avoid overcooking the pasta to prevent it from becoming too soft during baking.

Cook the veal

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the ground veal and cook until browned, about 5-7 minutes, ensuring it reaches an internal temperature of 160°F (71°C).

Pro tip: Break the veal into small pieces as it cooks for an even texture.

Add the mushrooms

Add the chopped mushrooms and garlic to the skillet. Cook for another 5 minutes until the mushrooms are tender and any liquid has evaporated.

Pro tip: Use a variety of mushrooms for a richer flavour profile.

Season the filling

Stir in the dried thyme, salt, and black pepper. Mix well and remove from heat.

Pro tip: Adjust seasoning to taste, adding more salt or pepper if needed.

Stuff the shells

Preheat your oven to 375°F (190°C). Carefully stuff each cooked pasta shell with the veal and mushroom mixture.

Pro tip: Use a spoon to gently fill the shells, avoiding overfilling.

Assemble the dish

Spread 1 cup of tomato sauce over the bottom of a baking dish. Arrange the stuffed shells on top, then cover with the remaining tomato sauce. Sprinkle with mozzarella and Parmesan cheese.

Pro tip: Use a baking dish that fits the shells snugly for even cooking.

Bake the shells

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden.

Pro tip: Let the dish cool for 10 minutes before serving to enhance the flavours.

Garnish and serve

Garnish the baked shells with chopped parsley and serve hot.

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Tips & Tricks

<ul><li>Use fresh mushrooms for the best flavour and texture.</li><li>Cook the pasta shells al dente to prevent them from becoming mushy during baking.</li><li>Ensure the veal reaches 160°F (71°C) for safe consumption.</li><li>Let the dish rest before serving to allow the flavours to meld.</li></ul>

Serving Suggestions

Serve these stuffed giant shells with a simple green salad and a glass of red wine for an elegant yet comforting meal. They can be prepared ahead of time and stored in the fridge for up to two days before baking, making them a convenient choice for busy weekdays. Leftovers can be refrigerated and reheated, maintaining their delicious taste. For longer storage, freeze the shells before baking and cook from frozen, ensuring they reach an internal temperature of 165°F (74°C).