Creamy Traminette Mushroom Stuffed Shells

Prep Time30 mins
Active Time1 hr
Course: Main Course
Yield: 8 servings

Materials

  • 1 stick salted butter 8 tablespoons
  • 3 cups shiitake or cremini mushrooms sliced
  • 2 tsp dried thyme
  • 2 cloves garlic chopped
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • kosher salt and black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups Somerset Ridge Traminette
  • 1 cup shredded mozzarella cheese
  • 3/4 cup grated parmesan cheese
  • 1 pound jumbo pasta shells
  • 2 cups whole milk ricotta cheese
  • 2 cups shredded provolone
  • 2 10 ounce packages frozen spinach thawed and drained

Instructions

  • Preheat the oven to 350° F. Grease a 9x13 inch pan.
  • Melt 2 tablespoons butter in a medium pot. Add the mushrooms.
  • Cook undisturbed for 5 minutes or until golden. Add the thyme, and a pinch each of salt and pepper. Cook 4-5 minutes, until fragrant.
  • Remove the mushrooms from the skillet.
  • To the skillet, add the reaming 6 tablespoons butter, the garlic, basil, oregano, and cook 30 seconds or until fragrant.
  • Whisk in the flour and cook for about 1 minute.
  • Add the Somerset Ridge Traminette Wine, then the milk.
  • Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese.
  • Stir until the cheese is fully melted and the sauce is smooth.
  • Set the cheese sauce aside.
  • Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.
  • In a bowl combine the ricotta, provolone, and spinach.
  • Spread 1/3 of the cheese sauce in the bottom of the prepared baking dish.
  • Working with one pasta shell at a time, spoon 1 tablespoon of the ricotta mix into each shell, placing the filled shell into the baking dish as you go.
  • Sprinkle over the mozzarella, pour the remaining cheese sauce over top. Top with a 1/4 cup of parmesan and then the mushrooms.
  • Cover and bake 25 minutes or until the top has bubbled up. Remove the foil and bake another 15-20 minutes.
  • Serve with fresh thyme.