February 22, 2022

Short Rib and Mushroom Stuffed Shells

... As promised, here is a recipe that I have been creating in my head for weeks. I am happy to report that it is fantastic.

One day while poking around on the internet, I found a recipe for merlot mushrooms. I also stumbled upon a lasagna recipe that contained short ribs. Add that to my recent craving for stuffed shells the way my mom used to make them and before I knew it, this dish came to be.

I made the sauce while the short ribs were cooking to make my life easier the next day when I wanted to put the whole thing together.

Ingredients in the sauce:
1 (15 oz.) can tomato sauce
2 cloves garlic, minced
1/2 cup of basil, chopped
1 large white onion, minced
Olive oil

Mince the onion, and cook it in about 2 tablespoons of olive oil until translucent. Add the remaining ingredients and simmer on low until the sauce is a dark red color (about 25 mins). On a normal basis when I make this sauce, I  add crushed red pepper flakes, but this time I was going for savory instead of spicy. When done - use an immersion blender and run it until the sauce it just a bit smoother. I didn't want to get rid of all the onion goodness.

Ingredients for the mushrooms:
1 lb. of mushrooms
1 tablespoon of olive oil
1/2 cup of chicken stock
1/4 cup of red wine
1 teaspoon porcini salt

Olive oil in a frying pan, add the mushrooms, letting them brown up a little bit (about 7 mins). Add the remaining ingredients and simmer on low until they are cooked through. Spoon them out into a mixing bowl.

General Ingredients:
Jumbo shells
Gruyere cheese, grated

Pull apart the leftover short ribs meat - I had about a cup and a half shredded. Add the meat into the mixing bowl with the mushrooms. To determine how many shells to make line a casserole baking dish with the uncooked pasta until the bottom of the dish is completely covered. Add a few extra uncooked shells to the boiling water in case a few break. When the shells are cooked, drain the water and run cold water over the top of them. Cover the bottom of your casserole dish with a little bit of the sauce, and add about 1/2 cup of the sauce to the meat and mushroom mixture. Spoon the meat and mushroom mixture into the cooked shells and place them with the opening down. Cover them with the remaining sauce, and cover with shredded cheese. Bake at 350 for about 35 minutes, or until the cheese is good and melted.

I ate two of these shells and immediately hit the treadmill, they are so worth it. Mike claims this is the best thing I've ever made, but I've heard that before!



April Sutch said... [Reply to comment]

This looks really interesting! I'll have to try it!

megan @ whatmegansmaking said... [Reply to comment]

What a fun twist on stuffed shells! I'm glad I found your blog (through Not Rachael Ray!). :)

Christina Main said... [Reply to comment]

Shoot! This looks ridiculous (in a good way). Hmmm....may have to make soon.

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