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These Stuffed Conchiglioni are an ultra-gourmet, comforting pasta topped with a blend of two cheeses and grilled mushrooms, with aromatic herbs and lemon: easy and effective, this flavorful recipe is a real treat every time!
💙 Why you'll love them
- Really easy to make
- For a solo treat or to impress your guests
- The ingredients used are basic and easy to use
🍋 Ingredients
Quantities can be found in the recipe card below.
- Conchiglioni pasta: choose pasta with free-range eggs In general, brands don't hesitate to put this on the package.
- Button mushrooms
- Three cheeses: ricotta, feta and Parmesan, which you can replace with others you like (mozzarella, burrata, goat's cheese, cheddar, etc.).
- Aromatic herbs: thyme and basil
- A lemon
✅ Gluten-free and vegan version
- To make this recipe gluten-free: buy gluten-free pasta and check that none of your cheeses, salt or pepper contain gluten.
- To make this recipe vegan: replace the cheeses with the vegan cheese of your choice.
🥰 The Chef's advice
Cook your pasta one minute longer than the recommended al dente time.
❄️ Storage
Once out of the oven, they can be stored for up to 48 hours in an airtight tin in the fridge.
🍝 Other gourmet pastas
- Macaroni and cheese: American mac and cheese
- Pasta with shrimp and Alfredo sauce
- Pasta with leek, mozzarella and red onion (ultra-creamy)
If you make those cheesy stuffed pasta shells with mushrooms, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Cheesy stuffed pasta shells with mushrooms
Ingredients
- 6.5 oz Conchiglioni pasta also called large pasta shells
- 8 oz fresh mushrooms
- 1 tablespoon olive oil
- 5 ounces ricotta
- 5 ounces feta
- 1 teaspoon thyme
- ½ lemon
- 1 tablespoon fresh basil leaves
- 1 ounces Parmesan cheese
- Salt
- Pepper
Instructions
- Preheat your oven to 392°F/200°C in natural convection/static heat mode. Cook the Conchiglioni for the required time in a large pot of boiling water.
- Meanwhile, finely chop the mushrooms and sauté in a pan over high heat with a drizzle of olive oil for around ten minutes.
- In a bowl, mix the ricotta, feta, salt, pepper, thyme and a squeeze of lemon juice. Taste to check suitability, adjust if necessary, then add the mushrooms and mix again.
- Once the pasta is cooked, use a tablespoon and your fingers to fill it with your mixture, place it in an ovenproof dish, then grate some fresh Parmesan over it and drizzle with a little olive oil.
- Place in the oven for ten minutes. Add a few fresh basil leaves and enjoy piping hot.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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