Jumbo Pasta Shells Stuffed with Veal and Mushrooms | RICARDO

Ingredients

• 24 jumbo pasta shells
• 3 cups (750 ml) homemade or store-bought tomato sauce, warm
• 1 cup (250 ml) grated mozzarella cheese
• 1 cup (250 ml) chicken broth
• 1 bag 20 g dried porcini mushrooms, coarsely chopped
• 1/2 lb (225 g) white button mushrooms, coarsely chopped
• 2 onions, chopped
• 1/4 cup (60 ml) olive oil
• 1 lb (454 g) lean ground veal
• 2 tablespoons (30 ml) oil-packed sundried tomatoes, drained and chopped
• 2 tablespoons (30 ml) chopped toasted pine nuts (optional)
• 1/2 teaspoon (2.5 ml) hot pepper flakes
• 1 cup (250 ml) fresh bread, diced
• 1 cup (250 ml) ricotta cheese
• 1/2 cup (125 ml) parrmigiano Reggiano cheese, grated
• 1/4 cup (60 ml) parsley, chopped
• Salt and pepper