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This stuffed shell and mushroom combo is my go-to when I want something fancy that also feels like a hug. Mushrooms pair up beautifully with comté cheese, and fresh sage brings an awesome touch to pull it all together.
I whip up these shells every time my friends come for dinner. The first time I made them, everyone wanted to know how I did it before they even left the table.
Must-Have Ingredients
- 12 jumbo pasta shells: go for the big guys—they're easy to fill and hold a lot
- 400g button mushrooms: mellow taste that lets the herbs shine
- 1 small shallot: it's gentler and sweeter than onion
- 1 garlic clove: adds a light punch of flavor
- Handful of fresh sage leaves: can't skip these with mushrooms
- Sprigs of fresh thyme: subtle and earthy aroma
- 100ml heavy cream: brings the filling together and makes it rich
- 100ml dry white wine: splash this in for a boost (great for deglazing)
- 3 tbsp freshly grated comté: pick a stronger aged one if you can
- Olive oil or unsalted butter: totally up to you
- Sea salt and fresh cracked black pepper: always better freshly ground
Simple Step-By-Step Directions
- Get the filling ready:
- Chop mushrooms, sage, garlic, and shallot super fine all together. This way, your filling is nice and even. Take your time chopping so everything’s in little pieces.
- Cook up the mushrooms:
- Drop the whole mix in a frying pan with a splash of oil or a knob of butter on medium-high heat. Let it cook until the mushrooms aren't watery anymore—about 10 minutes. The flavor really comes out during this step.
- Make your sauce:
- Once your pan's dry, pour in the white wine and scrape up the bits stuck to the bottom. Stir in cream and let it bubble for a few. Use a fine strainer if you want the sauce silky. Keep the mushroom mix for stuffing.
- Boil the pasta:
- Bring a big pot of salted water to boil, then cook the shells for 9 minutes. Don’t overcook—firm is good, since they'll bake later. Drain and rinse with cold water to stop cooking.
- Stuff and assemble:
- Mix the cooked mushrooms with thyme and a spoon of grated comté. Scoop this mixture into each pasta shell, packing it in a bit.
- Bake and finish:
- Spoon some of your sauce into two small skillets or a big baking dish. Lay in the stuffed shells, sprinkle with the rest of the cheese, pepper over the top, and bake at 180°C for 10 minutes. Finish under the broiler for a golden top.
For me, sage is the real magic here. It's almost minty but earthy, and it totally lifts the mushrooms. The first time I made this was for my husband's birthday—and now he asks for it all the time.
Storage Tips
Keep these stuffed shells in the fridge up to three days in something airtight. To warm them back up, I’d use the oven at 160°C for 15 minutes. That way, the texture stays spot-on instead of turning mushy in the microwave.
Tasty Swaps
If you can't track down conchiglie, try giant pasta shells or lumaconi instead. For mushrooms, toss in some wild ones like porcini or oyster mushrooms for even bolder flavor.
How to Serve
For a full dinner, pair with a quick arugula salad with olive oil and shaved parmesan. A crisp white like Chablis or Sauvignon Blanc works great with the creamy, earthy flavors.
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Background Story
Stuffed pastas are a classic up north in Italy, especially in places like Emilia-Romagna and Lombardy. This version nods to France by swapping in comté for parmesan, linking the two cuisines in one dish.
Frequently Asked Questions
- → Can I replace button mushrooms?
Sure! Try shiitake or porcini for deeper flavors.
- → Can I prep the pasta earlier?
Yep, you can stuff them ahead of time and just bake before serving.
- → What can I use instead of cheese?
Go for parmesan or gruyere for a similar taste.
- → How do I keep the pasta from sticking?
Rinse with cold water post-cooking and toss in olive oil to keep them apart.
- → Can this dish be made vegan?
Yes, swap the cream for plant-based options and go for vegan cheese.