When we think of our homestyle cooking traditions we think of things like family recipes being passed down the generations, and shared from person to person. In our families food has always been an important part of our lives and culture. Our backgrounds, family, and experience has definitely shaped the way we cook, and the ingredients we use. Sara’s family has a rich southern history, specifically tied to New Orleans, so a lot of the flavors that she likes to use includes a lot of Cajun style seasonings. Hannah’s family has a lot of Irish & German background, so the meals she is quickly drawn to are rich potato and meat dishes. No matter what our backgrounds we love using fresh ingredients that taste amazing as well. So we endeavor to bring each of of our histories together, to create great easy to make, homestyle recipes that our families will enjoy.
That’s why we can really get behind the new Ragu Homestyle Pasta sauce, with their fresh ingredients and absolutely delicious flavor. We’re also excited that it’s made without high fructose corn syrup, or artificial flavors and colors. That meals it’s much better for you, and tastes better too. In honor of keeping with the homestyle tradition, we wanted to make one of our favorite pasta dishes, Cheesy Mushroom Stuffed Pasta Shells. It goes really well with the Ragu Homestyle Pasta Sauce, plus it’s super easy to make.
Before you start whipping up a cooking frenzy, you’ll need a few ingredients:
6 small portobello mushrooms
1 onion
2 Tbsp. of Garlic
1 Jar of Ragu Thick & Meaty Homestyle Pasta Sauce
1 lb. jumbo pasta shells
1 1/2 cup ricotta cheese
shredded mozarella cheese
basil (for garnish)
In a skillet, combine the onions, garlic, and mushrooms together and sautee until onions become translucent, and mushrooms are starting to soften. While you’re doing this, prepare your jumbo pasta according to package directions. You want them to be cooked al dente. Once your mushrooms & onion are done add your pasta sauce to it. Mix the sauce with the mushroom & onion mixture and let it cook a bit until it gets nice n hot.
Once your shells are al dente, drain them and run them over water. Open the riccota cheese, and stuff the pasta with it. Stuff about halfway, then fill the rest with your mushroom sauce mixture. Grease a baking pan, and set your shells on this.
Once your whole pan is full, pour any leftover sauce right into the pan along with the shells. Top with shredded mozzarella, and bake at 350 degrees for 20 minutes. Once it’s done, take it out, and serve! This is a great meal to go with garlic bread or salad!
Check out the Ragu website for more recipes and inspiration!
The Giveaway!
Win a $15 Amazon Gift Card from us! Yay! What do you have to do to enter? We just wanna know, What is your favorite Ragu Homestyle Sauce, and how would you use it in your cooking? Answer in the comments, for your entry!
At the end of the day on 6/3/16 We’ll be doing a drawing to see who the winner will be.
To be eligible to win, you MUST leave a comment answering a question, and be over 18.
- 6 small portobello mushrooms
- 1 onion
- 2 Tbsp. of Garlic
- 1 Jar of Ragu Thick & Meaty Homestyle Pasta Sauce
- 1 lb. jumbo pasta shells
- 1 1/2 cup ricotta cheese
- shredded mozarella cheese
- basil (for garnish)
- In a skillet, combine the onions, garlic, and mushrooms together and sautee until onions become translucent, and mushrooms are starting to soften.
- While you’re doing this, prepare your jumbo pasta according to package directions. You want them to be cooked al dente.
- Once your mushrooms & onion are done add your pasta sauce to it. Mix the sauce with the mushroom & onion mixture and let it cook a bit until it gets nice n hot.
- Once your shells are al dente, drain them and run them over water. Open the riccota cheese, and stuff the pasta with it.
- Stuff about halfway, then fill the rest with your mushroom sauce mixture. Grease a baking pan, and set your shells on this.
- Once your whole pan is full, pour any leftover sauce right into the pan along with the shells. Top with shredded mozzarella, and bake at 350 degrees for 20 minutes.
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