Our challenge was to use the casserole dish sent to us via Cascade and back Blueberry Cobbler, except we are not big fans of baked blueberries in our household.  Therefore, I made something I knew I always had problems with– stuffed shells.  Not only did we get baked on mess from this dinner, but we could always guarantee we would have sauce stains.  We would then have to allow the dirty dish to sit empty for twenty-four hours and place it inside the dishwasher.  Seriously y’all– we have always had problems with red sauces staining our dishes, therefore, we have a dish we dedicated solely to baking saucy dishes.  I was having panic attacks about this beautiful, new casserole dish looking like a disaster after it came out from the dishwasher.  So you can imagine my surprise when I opened the dishwasher to find that Cascade Complete actually worked!  I did not have baked on mess, nor sauce stains all over my white casserole dish.  Dishes are not my favorite thing and getting dirty dishes after their first run?  Not my idea of a good time.  Cascade Complete, thank you for making this mama’s life a little more stress free.. I will be a lifelong customer.

This product reviews was based on using complimentary Cascade product provided by P&G. Bloggers also received a Walmart gift card to share with their readers. P&G does not represent or warrant the accuracy of any statements or product claims made here, nor does it endorse any opinions expressed within this website.

Jumbo Stuffed Shells w/ Mushrooms
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Ingredients
24 Jumbo Pasta Shells
3 cups tomato sauce
1 cup mozzarella, shredded

Stuffing:
1 Cup chicken stock
20 g porcini mushrooms
1/2 pound button mushrooms
2 onions, diced
1/4 cup olive oil
1 lb minced meat
2 tbsp sundried tomatoes
2 tbsp pine nuts
1/2 tsp hot pepper flakes
1 cup breadcrumbs
1 cup ricotta cheese
1/2 cup parmesan cheese grated
1/4 cup parsley

Method
Bring to boil in a big pot water and salt it and add the jumbo shells (according to package)

Stuffing:
In a small casserole, add warm water and rehydrate the porcini mushrooms, leave for 220 minutes, put aside. Salt & pepper to taste

In a pan, use 1/2 of the oil and brown the 2 mushrooms and onions. Remove on a plate.
In the same pan add the rest of the oil the meat and sundried tomato and hot pepper flakes.Salt & pepper to taste. Add the chicken stock and the mushroom mixture (from the plate) and breadcrumbs.

Simmer until all liquid is absorbed.

Remove from heat and add the cheeses and parley.

In a 13″x9″ tray cover with all the tomato sauce and gently fill your shells and place one next to another. Sprinkle mozzarella cheese and bake in oven for about 45 minutes at 350F