Ingredients (6 to 8 servings)

• 24 jumbo pasta shells
• 3 cups homemade tomato sauce, warm (smooth texture)
• 1 cup grated cheddar cheese and ½ cup grated Emmental

• Stuffing:

  • 1 cup chicken broth
  • 20 g dried mushrooms, coarsely chopped (porcini, shitake or other)
  • 1/2 lb white mushrooms, coarsely chopped
  • 2 onions, chopped
  • 1/4 cup olive oil
  • 1 lb lean ground veal
  • 2 tablespoons sundried chopped tomatoes
  • 1/2 teaspoon hot pepper flakes (Piment d’Espelette is best)

  • 1 cup fresh bread, diced (white bread has shown better results)
  • 1 cup ricotta cheese
  • 1/2 cup parrmigiano Reggiano cheese, grated
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper

Preparation

1. Preheat the oven to 350 °F. Position the oven rack in the middle.
2. In a large pan of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.
3. In a small saucepan, bring the broth with the dried mushrooms to a boil. Set aside.
4. In a large skillet, brown the mushrooms and onions in half the oil. Season with salt and pepper. Set aside on a plate.
5. In the same skillet, brown the meat with the tomatoes and pepper flakes in the remaining oil. Season with salt and pepper. Stir in the chicken broth mixture, mushroom mixture and bread. Reduce until almost dry, stirring constantly. Remove from the heat and add the ricotta, Parmesan and half the parsley. Stir to combine. Adjust the seasoning.
6. In a 33 x 23-cm (13 x 9-inch) baking dish, spread the tomato sauce. With a spoon, generously stuff the shells and place them side by side in the dish. Sprinkle with the two cheeses and bake for about 30 minutes. Garnish with the remaining parsley.

Note: This recipe freezes very well uncooked.