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Conchiglie al Forno With Mushrooms and Radicchio

Conchiglie al Forno With Mushrooms and Radicchio

Adapted from Ina Garten

Conchiglie al Forno With Mushrooms and Radicchio

Ingredients

  1. 6 ounces shiitake mushrooms, wiped clean
    8 tablespoons (1 stick) unsalted butter
    1 teaspoon kosher salt
    2 cups (1 medium head) radicchio, finely shredded
    2 1/2 cups heavy cream
    1/2 cup (1 1/2 ounces) parmigiano-reggiano, freshly grated
    1/2 cup (1 1/2 ounces) fontina, coarsely shredded
    1/2 cup (3 ounces) gorgonzola, crumbled
    2 teaspoons ricotta
    6 leaves fresh sage, chopped
    1 pound pasta shells

Directions

  1. Preheat the oven to 400°F.
  2. Bring 5 quarts of salted water to a boil in a stockpot.
  3. 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. Sauté over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
  4. In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
  5. Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
  6. Pour the entire mixture into a 9-by-13-inch casserole dish. Dot with the remaining 2 tablespoons of butter, and bake until the radicchio has wilted and the shells are lightly browned in spots, about 25 to 30 minutes.
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