Jumbo Shells Stuffed With Ricotta, Mushrooms, And Roasted Red Peppers | Emerils.com

Ingredients

• 1 1/2 teaspoons salt, plus more for cooking the pasta
• 24 to 30 jumbo shells (about 1 1/2 pounds)
• 1/4 cup extra-virgin olive oil
• 6 tablespoons (3/4 stick) unsalted butter
• 1 cup chopped onion
• 2 tablespoons minced garlic
• 1 pound mixed mushrooms, such as button and shiitake, stemmed and thinly sliced
• 1 teaspoon freshly ground black pepper
• 1/4 cup sweet Marsala wine
• 2 1/2 cups whole-milk ricotta cheese
• One 16-ounce jar roasted red peppers, well drained and finely chopped
• 3/4 cup mixed chopped soft fresh herb leaves, such as parsley, basil, oregano, marjoram, and thyme
• 1 egg, lightly beaten
• 3 cups homemade marinara sauce or one 25-ounce jar
• 12 ounces mozzarella cheese, grated (about 3 cups)
• 1/2 cup grated Parmigiano- Reggiano cheese