CONCHIGLIE AL FORNO WITH MUSHROOMS AND RADICCHIO
Steps:
- Preheat the oven to 500 degrees F.
- Bring 5 quarts of salted water to a boil in a stockpot.
- 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. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
- In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
- Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
- Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.
CONCHIGLIONI PASTA WITH MUSHROOM RAGU
Conchiglioni are large pasta shells which are great for chunky sauces as it gets trapped inside! If you prefer you can use another chunky pasta shape - rigatoni would equally work well. Serve with a green salad and garlic bread.
Provided by English_Rose
Categories Pasta Shells
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. Drain, then tip into an ovenproof dish.
- Meanwhile, heat half the oil in a large frying pan, add the mushrooms and sauté over high heat for 6-8 mins, stirring occasionally until nicely browned. Transfer to a plate.
- Add the remaining oil to the pan, add the beef, onion and garlic and cook over a high heat for 5 mins until browned. Add the red wine, tomato paste, oregano and plenty of seasoning then bring to the boil, stirring well. Simmer for 4 mins or until reduced. Add the half and half and mushrooms and simmer for a further 5 mins until nicely reduced.
- Spoon the beef over the pasta shells, then stir well so that it fills the pasta. Scatter over the cheeses and pop under a hot broiler. Cook for 3 mins or until the top is golden brown. Serve straight away.
Nutrition Facts : Calories 740.6, Fat 28.8, SaturatedFat 12.1, Cholesterol 91.5, Sodium 397.5, Carbohydrate 74.6, Fiber 4.4, Sugar 5.3, Protein 38
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