Foodie Fridays: Meatball-Stuffed Shells Stroganoff Casserole

Back when I made the absolutely delicious Pesto Cheese Stuffed Shells in Sausage Pumpkin Sauce, I had about a dozen jumbo pasta shells left over.  I decided to use them in a completely different sort of casserole based on a mushroom stroganoff sauce from the recipe for Meatballs Stroganoff with Sour Cream Gravy on the Kitchen Dreaming website.  I also wanted to use my favorite store-bought meatballs as a stuffing for the shells.  Since I am allergic to red meat I used chicken meatballs, but any type of beef meatball would also be an excellent choice.

I substituted a mix of vegetable and chicken broths for the beef version, but feel free to stick with the beef if you like.  I did not have on open bottle of white wine but always have sherry on hand, so I used that instead (sherry goes well with mushrooms).  You can use whatever you have available (marsala or even port would also probably work).  I decided that the sauce was a bit thin for a casserole, so I added some Wondra flour to thicken it, but you could probably double the original 2 T. of regular flour to 4 T. for the same effect.  This hearty casserole is a great main dish for a chilly autumn day - just add a green vegetable and you have a satisfying and complete meal!

Meatball-Stuffed Shells Stroganoff Casserole

2 T. vegetable oil
1 medium onion, diced (about 1 C.)
16 oz. sliced mushrooms, chopped
1 T. minced garlic
1/2 tsp. sweet paprika
1/2 C. sherry or white wine
2 T. flour
2 C unsalted stock (I used half vegetable/half chicken stock)
1/2 T. Wondra flour
2/3 C. sour cream
1 tsp. Worcestershire sauce
1/2-1 tsp. Dijon mustard (I used Grey Poupon Mild & Creamy Dijon Mustard)
1/4 tsp. salt (or to taste)
dash of nutmeg to taste
12 cooked jumbo pasta shells (I used Barilla Jumbo Shells)
12 cooked meatballs (I used Aidell's Caramelized Onion Chicken Meatballs)
1/4 C. shredded Parmesan cheese

Heat a large skillet over medium-high heat.  Add the oil and swirl the pan to coat.  Sauté the onion in the oil until it begins to soften, about 5 minutes.  Add the mushrooms and cook until tender, about 7-8 minutes.  Stir in the garlic and paprika and cook one minute longer.

Add the sherry or wine to the pan and cook until the liquid almost evaporates.  Sprinkle the flour evenly over the mushroom mixture and cook, stirring constantly, for about 30 seconds until the flour is well incorporated into the mixture.

Add the stock and bring the mixture to a boil, scraping any browned bits off the bottom of the pan.  Reduce the heat and simmer for about five minutes until the sauce slightly thickens.  Stir in the Wondra flour and cook a few minutes longer until the sauce is quite thick.  Remove the pan from the heat and stir in the sour cream, Worcestershire sauce, mustard, salt, and nutmeg.  Adjust the seasonings to taste.

Spread two-thirds of the sauce on the bottom of a greased 9-inch square pan.  Place a teaspoon of sauce into a pasta shell, add a meatball, and set on top of the sauce in the pan.  Repeat until all of the shells and meatballs are used up.  Spoon the remaining sauce evenly over the top of the casserole.  Sprinkle with the Parmesan cheese.

Bake at 350 degrees for 20-25 minutes until the cheese is melted and the casserole is heated through. Remove from the oven and cool slightly before serving.  Serves 4.