Asiago Roasted Garlic and Mushroom Stuffed Shells with Bertolli Vodka Sauce

Christey and I were excited to go to the 1st Annual Foodbuzz Blogger Festival in San Francisco next month. We were even more excited to hear that Bertolli Sauces was sponsoring 10 foodie bloggers, providing airfare and hotel to the festival in exchange for developing an appetizer or main course menu item using Bertolli sauces.

For our entry, Christey and I were batting around main course ideas. I was leaning toward using the Bertolli vodka sauce, and Christey suggested stuffed shells. I thought the two would match well, especially with a filling rich in roasted garlic, crimini mushrooms, and asiago cheese.

Well, our menu item worked out nicely in two ways. It was a really tasty combination (I had it for leftovers the next two days), and it won free airfare and hotel for one of us!

For the next few days, Foodbuzz will ask members to vote on their favorite menu items. The three winners will serve their food to guests at the Festival! So, starting later today, head over to the Bertolli Sauces page at Foodbuzz and vote for FotoCuisine to see Peter dish out some Bertolli Sauce shells!
Click on this link: and click on the “buzz it” icon (with green check mark by it) to cast your vote


  1. Peter says:

    Congrats…a wonderful dish and you’re going to have lots of fun in SF!

  2. Wow; is all I have to say..that looks amazing…I can’t wait to meet you in San Fran…congrats again! See you on Friday.

  3. Barbara says:

    This dish looks marvelous. I was wondering if you could possibly post the recipe for this? I have a tub of ricotta in my fridge, and I’m looking to stuff it into some shells before it goes bad.

  4. petermarcus says:

    Hi Barbara, I’ve been traveling, so I hope the ricotta didn’t go bad before I had a chance to post this!

    1 package large shells
    1 15oz container ricotta cheese
    1 head garlic
    2 tablespoons Bertolli Extra Light Tasting Olive Oil (divided)
    8 oz baby portobello mushrooms, chopped medium
    2 oz asiago cheese, grated
    2 cups shredded mozzarella cheese
    1 24oz jar Bertolli Vodka Sauce
    1 bunch basil, shredded
    Salt to taste

    • Cook shells according to package directions
    • Preheat oven to 375. Chop the top off the head of garlic 1/4 of the way down, to expose the cloves. Drizzle with 1 tbsp Bertolli Extra Light Tasting Olive Oil, wrap gently in foil, and roast in oven for 45-50 minutes.
    • Heat medium sauté pan and add 1 tbsp Bertolli Extra Light Tasting Olive Oil. Once the oil is heated, add chopped mushrooms and sauté
    • Remove the garlic cloves from the garlic head and chop roughly. Add to a bowl with the ricotta, grated asiago, mushrooms, and 3/4s of the shredded basil.
    • Fill each shell with 1 to 3 tablespoons cheese mixture (depending on size of shell) and place each in a 9×13 baking dish
    • Pour vodka sauce over and around shells. Sprinkle mozzarella cheese over sauce and shells. Bake in 375 degree oven for 20-25 minutes, or until cheese melts on top and starts to brown. Cheese can be further browned by placing under broiler for the last 1-2 minutes.
    • Garnish with shredded asiago and basil