Unstuffed Shells with Mushroom Ragu

If you’re looking for new plant-based dishes to try, add this savory, substantial and satisfying red sauce — minus the meat — to your weekly meal plan. Three kinds of mushrooms swap in for ground beef, poultry or pork, bringing along plenty of earthy, umami flavor with them. Vegetable broth, red wine and canned tomatoes create a saucy blend, with green herbs for freshness. While this can be served with any pasta, it works best with shapes, like jumbo shells, that have pockets and nooks to catch the mouthwatering ragu.

3 tablespoons olive oil

1 medium red onion, finely chopped

2 tablespoons finely minced garlic

16 ounces button or cremini mushrooms, thinly sliced

8 ounces shiitake mushrooms, thinly sliced

6 ounces portobello mushroom caps, finely chopped

2 tablespoons tomato paste

2 tablespoons all-purpose flour

2 cups vegetable broth, divided

1/2 cup red wine

28 ounces canned crushed tomatoes

1 teaspoon fine kosher salt, plus more, to taste

1/2 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley

2 tablespoons finely chopped fresh rosemary

2 tablespoons finely chopped fresh thyme

3 tablespoons unsalted butter

16 ounces jumbo pasta shells, cooked in salted water and drained

For topping:

Ricotta cheese, to taste

Freshly grated Parmesan cheese, to taste

Fresh parsley or basil, to taste

In a Le Creuset 6.5 Qt  Deep Round Dutch Oven over medium heat, heat oil and saute shallots, 5 minutes. Add garlic and stir occasionally for 2-3 minutes. Add mushrooms and 1/4 cup vegetable broth. Stir well and cook until the mushrooms are softened and cooked down – about 8-10 minutes.

Add tomato paste and flour to the pot and stir well. Add remaining broth, red wine, crushed tomatoes, salt and pepper. Stir well, then bring to a boil. Reduce heat to medium-low and stir in fresh herbs.

Cover and simmer over low heat, 20 minutes, stirring every 5 minutes. Uncover and continue cooking about 20 more minutes, stirring occasionally.

Meanwhile, cook pasta in salted water according to package directions. When ragu is finished cooking, remove from heat. Stir in butter and cooked jumbo shells. Serve hot, dolloped with ricotta cheese and sprinkled with Parmesan and additional herbs, if desired.