MUSHROOM & CHESTNUT STUFFED PASTA SHELLS
Mushroom & Chestnut Stuffed Pasta Shells are a bit different from the usual cheese, spinach stuffed ones. With a stuffing of mushrooms, roasted chestnuts and a creamy sauce, this dish is ideal as a pasta dish for parties. The creamy luxurious sauce and the flavours of mushrooms and chestnuts makes this pasta dish a five star dish but served at home.
Ingredients
PASTA
- 18 pieces shell pasta
- 2 litre water
- 2 tsp salt
FOR THE STUFFING
- 3 cups mushrooms chopped (used about 200g)
- 100 g chestnuts roasted, peeled and chopped
- 1 tbsp olive oil
- 1 tbsp butter
- ½ cup onion finely chopped
- 1 tbsp garlic finely chopped or minced
- 1-2 tsp lemon juice
- 2 tbsp fresh parsley chopped
- 1 tsp mixed herbs
- 1 tsp salt
- ¼ tsp black pepper powder
- 2 tbsp ricotta cheese
- 2 tbsp parmesan grated
FOR THE CREAM SAUCE
- 2 cups fresh whipping cream
- 1 tbsp olive oil
- 1 tbsp garlic finely chopped
- 1 tbsp all purpose flour
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper powder
- 1 tbsp fresh parsley chopped
- ¼ tsp red chilli flakes
FOR THE TOPPING
- ¼ cup parmesan grated
Instructions
BOIL THE PASTA
- Add water in a big saucepan and bring it to a rolling boil.
- Add salt and the pasta shells. It is best to boil about 3-4 shells extra as some may tear during boiling.
- Allow the pasta to boil till it is al dente. Best to follow the instructions on the package as cooking time may vary. Mine was al dente in 16 minutes.
- Drain out the pasta into a colander.
- Immediately run cold water over the pasta to stop the cooking process.
PREPARATION OF THE STUFFING
- Heat olive oil and butter in a wide pan over medium heat.
- Add chopped onion and saute for 1-2 minutes or till it becomes soft.
- Add the chopped garlic and stir fry till it appears light pinkish in colour.
- Add the chopped mushrooms. Increase the heat and stir fry the mushrooms till they soften a bit. Keep stirring them all the time.
- Add the chopped chestnuts. Mix and stir fry for a few seconds.
- Switch off the heat. Add salt, pepper, mixed herbs, parsley, lemon juice, parmesan and ricotta.
- Mix well and keep the stuffing on the side till required.
PREPARATION OF CREAM SAUCE
- Heat olive oil in a pan over medium heat.
- Add minced garlic and stir fry till it appears a bit soft.
- Add the flour and stir fry till the flour appears light pink in colour.
- Add the cream. Stir till it becomes hot.
- Reduce the heat to low. Do not allow the cream to boil.
- Add salt, pepper, lemon zest, chilli flakes and parsley.
- Mix well. Take the pan off the heat. The sauce may appear thin but will thicken when the pasta is baked in the oven.
STUFF THE SHELLS & BAKING
- Preheat the oven to 180℃.
- Stuff each shell with about 1 tbsp of the stuffing.
- Take a baking tray that is about 13"X 9". Spread a bit of the sauce over the bottom.
- Arrange the stuffed pasta shells in the tray.
- Drizzle the remaining cream sauce over the stuffed pasta shells.
- Sprinkle grated parmesan over the shells. Or use any cheese of your choice.
- Bake the pasta for 15 minutes or till the cheese melts.
- You can cover the tray with some foil and bake the pasta for 15-20 minutes. After the baking time, remove the foil and bake for 5 minutes.
- Take the tray out of the oven and serve immediately.