Conchiglie Ripiene Al Forno Baked Stuffed Shells Recipes
CONCHIGLIE AL FORNO WITH MUSHROOMS AND RADICCHIO
Steps:
- Preheat the oven to 500 degrees F.
- Bring 5 quarts of salted water to a boil in a stockpot.
- Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
- In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
- Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
- Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.
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