Everyday Mom's Meals: A New Shell

Monday, March 26, 2012

A New Shell

For regular readers of this blog I hope you don't get to the fourth line of this post and think "seriously, again". I hope you'll trust me and keep reading to the end. Why? Because today I bring you yet another recipe using Philadelphia Cooking Cream! Wait...don't hit exit yet. I promise you won't regret it. This recipe came about for two reasons. One, I've decided I need to cook w/ this product whenever possible b/c it's just that good. And two, I had yet another coupon for it, so why not making something yummy while saving money? Again, if you haven't tried these cooking creams yet, do so! Now! Go to the store! They come in such delicious flavors, and now they are even offering ones for desserts! They truly take dishes to the next level and make you look like a rock star in the kitchen w/ very little effort! If you enjoyed my original Stuffed Shells recipe, and if you like mushrooms, you'll love these! Alex couldn't get enough of them. (I'm sure the ooey gooey multitude of cheeses didn't hurt!) This could easily be adapted using ground beef if you aren't a mushroom lover like we are. I promise I will try to make this that last post for a while including Philly Cooking Cream. It will be hard, but I'll try. Really I will :)

Mushroom Stuffed Shells Adapted from Kraft.com
8 oz. button mushrooms, diced
1 large garlic clove, minced or grated
3 TBS olive oil
1 (10oz.) tub Italian Cheese and Herb,  divided
1 c. ricotta cheese
1 c. Italian cheese blend, divided
1/2 c. shredded Parmesan cheese, divided
2 c. marinara sauce
2 TBS milk
Salt and Pepper to taste
18-24 jumbo shells, cooked and drained

Preheat oven to 350. Make sure shells are cooked, drained and cool enough to handle. In a large skillet heat oil over medium heat. Add mushrooms,  garlic and  saute until brown, about 5 minutes. Season w/ salt and pepper. Add 3/4 c. cooking cream, ricotta, 1/2 c. Italian cheese blend and 1/4 c. Parmesan. Mix well to combine so cheese melts. In the bottom of a 9x13 pan, spread 1 c. marinara. Carefully spoon mushroom mixture into shells. Place in dish. Pour remaining marinara over top. Cover and bake for 25 minutes. Remove cover. Mix remaining cooking cream w/ milk and pour over shells. Top w/ other 1/2 c. Italian cheese blend and 1/4 c. Parmesan. Bake an additional 5 minutes to melt cheese.
*NOTE* To prepare ahead, fill shells and place in pan. Cover and refrigerate. Increase cooking time to 50 minutes and follow directions above to finish.

Shared on Make Ahead Meals Mar. 26, 2012
Shared on Mandy's Recipe Box Mar. 27, 2012 
Shared on Chef in Training Mar. 27, 2012 
Shared on Lady Behind The Curtain Mar. 28, 2012 
Shared on Newlyweds Blog Mar. 28, 2012 
Shared on The Country Cook Mar. 30, 2012 
Shared on Gooseberry Patch May 16, 2012

Italian at Very Good Recipes
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Kam Romani said...

Any idea if these would be good without the marinara? I'm allergic to tomatoes :(

Krista said...

I think they would be delicious w/ an alfredo sauce, either homemade or store bough!

4littlefergusons said...

Just printed this! Thanks for coming to Weekend Potluck and sharing such AMAZING food!