Ingredients
- Jumbo Shell Pasta (Conchiglie)Choose large shells that are structurally sound enough to hold a hefty amount of filling without tearing during baking.
- Fresh Mushrooms (Cremini and White Button)Use a mix for depth of flavor; ensure you wipe them clean rather than rinsing, which can introduce too much water.
- Garlic and ShallotsThese are the aromatic foundation; chop them finely to distribute the flavor evenly throughout the sauce and filling.
- Ricotta Cheese (Whole Milk)Whole milk ricotta provides the richest, creamiest texture and prevents the filling from becoming gritty or dry when baked.
- Mozzarella Cheese (Shredded)Essential for melting, use a low-moisture, pre-shredded variety or shred it yourself for the best texture.
- Parmesan Cheese (Freshly Grated)Adds a necessary salty, nutty tang that cuts through the richness of the cream sauce and filling.
- Cream Sauce Base (Butter, Flour, Milk)We create a simple, luxurious béchamel base, ensuring the sauce is thick enough to coat the shells beautifully.
- Vegetable BrothUsed for thinning the sauce slightly and adding complexity without relying on plain water.
- Fresh Parsley and HerbsUsed for garnish and adding a necessary fresh, bright counterpoint to the deep, savory flavors.
Instructions
- Step 1: Prep the Pasta and Mushrooms
- Step 2: Assemble the Creamy Filling
- Step 3: Prepare the Cream Sauce
- Step 4: Stuff and Arrange the Shells
- Step 5: Bake to Golden Perfection
Notes
- For maximum creaminess, always use whole milk ricotta for the filling and consider letting it drain briefly in a mesh sieve if it appears overly wet before mixing.
- Balance the richness of the shells with a simple, sharply dressed arugula salad or a side of steamed green beans tossed with lemon zest.
- To reheat individual servings without drying out the sauce, microwave them covered with a damp paper towel or tent them loosely with foil and bake at 350°F until warmed through.
- Leftovers keep well refrigerated for 3 days; for longer storage, freeze the assembled, unbaked shells covered tightly with foil, adding 20 minutes to the cook time when baking straight from frozen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American