Jumbo Pasta Shells Stuffed with Veal and Mushrooms

Ingredients

• • 24 jumbo pasta shells 

  • 3 cups (750 ml) homemade or store-bought tomato sauce, warm
  • 1 cup (250 ml) grated mozzarella cheese

• Stuffing

  • 1 cup (250 ml) chicken broth
  • 1 bag 20 g dried porcini mushrooms, coarsely chopped 

  • 1/2 lb (225 g) white button mushrooms, coarsely chopped
  • 2 onions, chopped 

  • 1/4 cup (60 ml) olive oil
  • 1 lb (454 g) lean ground veal
  • 2 tablespoons (30 ml) oil-packed sundried tomatoes, drained and chopped
  • 2 tablespoons (30 ml) chopped toasted pine nuts (optional)
  • 1/2 teaspoon (2.5 ml) hot pepper flakes
  • 1 cup (250 ml) fresh bread, diced
  • 1 cup (250 ml) ricotta cheese
  • 1/2 cup (125 ml) parrmigiano Reggiano cheese, grated
  • 1/4 cup (60 ml) parsley, chopped
  • Salt and pepper