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Conchiglie pasta

with mushrooms
Cooking Time: 35 minutes
Serves
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INGREDIENTS

  • 450g Perfetto Conchiglie Pasta
  • 400g Mushrooms, sliced
  • 8 tbsp (1 stick) Unsalted butter
  • 1 tsb Kosher salt
  • 2 ½ cups cooking cream
  • ½C Freshly grated Parmesan Cheese
  • ½C Coarsely shredded Fontina Cheese
  • ½C Crumbled Gorgonzola Cheese
  • 2 tbsp Ricotta
  • 6 leaves fresh sage, chopped (or 1 teaspoon fresh thyme)

Directions

  • 1.
    Cook Pasta according to package directions.
  • 2.
    In a large pan over medium heat, add 6 tablespoons of butter; add the mushrooms and ¼ teaspoon salt. Sauté, stirring frequently, until they are cooked through, 3 to 5 minutes.
  • 3.
    In a large mixing bowl, combine the mushrooms, cream, cheeses, sage, and remaining salt. Add pasta to the ingredients and toss to combine
  • 4.
    Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes.
  • 5.
    Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.

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