Directions
- Cook the jumbo pasta shells according to package instructions. You may cook a few more than called for in the recipe as some of them may break while cooking. Then drain and set aside.
- To prepare the filling, saute the onion until translucent.
- Add the garlic and sauté for another minute. Then add the mushrooms, give it a mix, and sauté until most of the liquid has evaporated and mushrooms are caramelized.
- Stir in three tablespoons of marinara sauce, give it a mix, and cook for a minute. Then transfer to a large bowl and let cool a little bit.
- Add the amaranth flakes, parsley, and ricotta cheese to the bowl, and mix it with the onion and mushroom mixture.
- Season to taste with salt, pepper, and crushed red pepper flakes.
- Then add an egg into the mixture and check of its consistency. The filling has to be spoonable. If it seems too wet, add more amaranth flakes. If it seems too dry, you may add a little more marinara sauce.
- Put the oven on to 350 degrees F (or 176 degrees C).
- Take a baking dish that is about 7x10 inches (25x17 cm) and spread half of the marinara sauce on its bottom.
- Then stuff the shells with the filling and line them up in the baking dish.
- Cover stuffed shells with the remaining marinara sauce and top with shredded mozzarella cheese. Bake for 25 minutes, or until hot and bubbly. Serve right away!
