About this recipe:This pasta bake is a very rich and cheesy meal. It works well with cannelloni tubes or large pasta shells.
1 1/2 (250g) packet cannelloni or large pasta shells
2 eggs, beaten
4 (250g) tubs ricotta cheese
500g grated mozzarella cheese, divided
225g grated Parmesan cheese, divided
1 tbsp dried parsley or 2 tbsp chopped fresh parsley
2 tsp salt
1 tsp ground black pepper
1 (440g) jar pasta sauce
250g sliced fresh mushrooms
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas mark 4.
Bring a large pot of lightly salted water to the boil. Add cannelloni and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 23x33cm baking dish.
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.