The first time I made stuffed shells, it had a simple cheese stuffing. This time, I basically made the stuffing with a lot of the same ingredients used in the potato and fennel soup, plus a couple things that made it different. The nice thing is, if you make the soup and pasta on the same day as I did, you can chop up everything at once and make the soup and the stuffing simultaneously. However, since I'm horrible at multitasking, I didn't quite wrap up both dishes in 30 minutes (though I"m sure it could be done).
- 1 tbsp pesto
- 1 medium yellow onion, diced
- 1/2 fennel bulb, diced
- 1 poblano pepper, diced
- 1 green chili, minced
- 1 cup chicken/vegetable stock
- 1 8 oz package mushrooms, sliced
- 1 potato, cut into tiny cubes. You can even add shredded potato
- 1/2 tsp dried basil
- 2 cups shredded fontinella cheese
- 1 cup marinara sauce
Cook jumbo shell pasta according to package instructions. Drain the pasta water and keep shells covered. Heat pesto in a pan and sautee onions until they soften, then add fennel, poblano peppers, and green chilis. When these veggies cook a bit, add the chicken/vegetable stock and bring to a simmer. Add mushrooms, potato, and dried basil and season with salt and pepper. Preheat oven to 350 degrees. Arrange the shells in a baking dish and stuff them with the veggie mixture. Sprinkle with fontinella cheese and add a glob of marinara sauce on top of the shells and around the shells so they don't burn in the oven. Heat the shells through until the cheese has melted, and serve immediately.