Galets de pasta rellenos de setas y castañas

Ingredientes

• 18 pieces shell pasta
• 2 litre water
• 2 tsp salt
• 3 cups mushrooms (chopped (used about 200g))
• 100 g chestnuts (roasted, peeled and chopped)
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 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
• 1/4 tsp black pepper powder
• 2 tbsp ricotta cheese
• 2 tbsp parmesan (grated)
• 2 cups fresh whipping cream
• 1 tbsp olive oil
• 1 tbsp garlic (finely chopped )
• 1 tbsp all purpose flour
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper powder
• 1 tbsp fresh parsley (chopped)
• 1/4 tsp red chilli flakes
• 1/4 cup parmesan (grated)

Preparación

1. 1

   --- BOIL THE PASTA ---

2. 2

   Add water in a big saucepan and bring it to a rolling boil.

3. 3

   Add salt and the pasta shells. It is best to boil about 3-4 shells extra as some may tear during boiling.

4. 4

   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.

5. 5

   Drain out the pasta into a colander.

6. 6

   Immediately run cold water over the pasta to stop the cooking process.

7. 7

   --- PREPARATION OF THE STUFFING ---

8. 8

   Heat olive oil and butter in a wide pan over medium heat.

9. 9

   Add chopped onion and saute for 1-2 minutes or till it becomes soft.

10. 10

    Add the chopped garlic and stir fry till it appears light pinkish in colour.

11. 11

    Add the chopped mushrooms. Increase the heat and stir fry the mushrooms till they soften a bit. Keep stirring them all the time.

12. 12

    Add the chopped chestnuts. Mix and stir fry for a few seconds.

13. 13

    Switch off the heat. Add salt, pepper, mixed herbs, parsley, lemon juice, parmesan and ricotta.

14. 14

    Mix well and keep the stuffing on the side till required.

15. 15

    --- PREPARATION OF CREAM SAUCE ---

16. 16

    Heat olive oil in a pan over medium heat.

17. 17

    Add minced garlic and stir fry till it appears a bit soft.

18. 18

    Add the flour and stir fry till the flour appears light pink in colour.

19. 19

    Add the cream. Stir till it becomes hot.

20. 20

    Reduce the heat to low. Do not allow the cream to boil.

21. 21

    Add salt, pepper, lemon zest, chilli flakes and parsley.

22. 22

    Mix well. Take the pan off the heat. The sauce may appear thin but will thicken when the pasta is baked in the oven.

23. 23

    --- STUFF THE SHELLS & BAKING ---

24. 24

    Preheat the oven to 180℃.

25. 25

    Stuff each shell with about 1 tbsp of the stuffing.

26. 26

    Take a baking tray that is about 13"X 9". Spread a bit of the sauce over the bottom.

27. 27

    Arrange the stuffed pasta shells in the tray.

28. 28

    Drizzle the remaining cream sauce over the stuffed pasta shells.

29. 29

    Sprinkle grated parmesan over the shells. Or use any cheese of your choice.

30. 30

    Bake the pasta for 15 minutes or till the cheese melts.

31. 31

    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.

32. 32

    Take the tray out of the oven and serve immediately.