Stuffed mushroom pasta shells

I have always wanted to do stuffed pasta shells but could never find the big beautiful shells until we popped into Old Town Italy and I found them! So I checked some recipes for what works best and the must have was ricotta.I chose portabello mushrooms, fried with onions and herbs ( mint, oregano, parsley, thyme) with Parmesan. Then the beautiful smooth ricotta. Salt to taste and then I had fun using the spoon to fill the cooked pasta shells. The other essential was the sauce it is cooked in for the baking. I did tomatoes with onions ( I had no garlic!) and the same herbs. I do my herb mixture chopped up fine with a mezzalune.. Then I blitzed the sauce so it was smooth

It came out nice and tangy which was the perfect compliment to the creamy mushrooms. I added some parm to the sauce at the bottom of the dish and then popped the stuffed shells- with some added dusting of parm and then baked until the parm was brown. They came out so tasty and filling. Such a lovely relaxing meal to make! I will try with other veg fillings as well as veggie mince to get an idea of flavour variations.