Jumbo pasta shells stuffed with veal and mushrooms

Here’s an easy and inexpensive recipe that’s chock-full of comforting flavours. Ready in no time at all, it’s the perfect answer to that common weekday evening question: So what's for dinner tonight? All you need is a baking sheet, a few saucepans and voilà! Dinner is served!

Preparation

  1. Place the oven rack in the top part of the oven so it is about 4 in. (10 cm) from the broiler. Preheat the oven on broil. Fill a large pot with salted water and bring to a boil. Add the pasta and cook until al dente. Drain and lightly oil. Set aside.
  2. In a saucepan, melt the butter. Add the flour and cook 1 minute on medium, stirring constantly. Add the milk and bring to a boil while stirring. Gently simmer for about 5 minutes. Add the tomato sauce and mix well. Set aside.
  3. In a large skillet, brown the onion and mushrooms in the oil for 3 to 4 minutes. Season with salt and pepper. Add the meat and brown. Remove from the heat. Add 1 cup (250 ml) of the tomato sauce mixture, Parmesan and most of the parsley (save a little for garnish), and mix.
  4. Pour the rest of the sauce onto the baking sheet. Stuff the shells with the meat mixture and transfer them to the sheet. Sprinkle with the parmesan.
  5. Bake in the oven for about 10 minutes. Garnish with the remaining parsley.

Science et Fourchette

Quebec, Quebec

Nutrition expert Annie Ferland takes to her blog, Science et Fourchette, to share recipes that are as delicious as they are nutritious.

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