Stuffed pasta with sage (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 pasta shells
02 -
400 grams of button mushrooms
03 -
1 small shallot
04 -
1 garlic clove
05 -
A few sprigs of fresh thyme
06 -
A handful of fresh sage leaves
07 -
10 cl of fresh cream
08 -
10 cl of white wine
09 -
3 tablespoons of grated comté cheese
10 -
Olive oil or unsalted butter
11 -
Salt and black pepper
# Instructions:
01 -
Finely chop up the mushrooms, garlic, sage, and shallot. Toss the mixture into a heated skillet with a splash of olive oil or a bit of butter. Cook until all the liquid evaporates. Pour in white wine, stir in the cream, and let it simmer gently for a few more minutes. Strain this through a fine sieve to separate the flavorful cream.
02 -
Bring a big pot of salted water to a boil, and cook the pasta shells for about 9 minutes (a bit less than the package suggests since they'll cook longer in the oven). Drain them and let them cool off.
03 -
Mix a spoonful of grated comté and some fresh thyme into the mushroom mixture. Use this filling to stuff the cooled pasta shells.
04 -
Spoon some of the flavored cream into two small baking dishes. Place the stuffed shells on top, sprinkle them generously with more grated comté, and add a pinch of pepper. Bake at 180°C for 10 minutes, then switch to the grill setting to get them golden.
05 -
Plate up the stuffed pasta shells alongside a crisp green salad.
# Notes:
01 -
Keep the filling moist so it's easier to stuff the pasta shells.