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

• 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)

👨‍🍳 Instructions

1. 1--- BOIL THE PASTA ---
2. 2Add water in a big saucepan and bring it to a rolling boil.
3. 3Add salt and the pasta shells. It is best to boil about 3-4 shells extra as some may tear during boiling.
4. 4Allow 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. 5Drain out the pasta into a colander.
6. 6Immediately run cold water over the pasta to stop the cooking process.
7. 7--- PREPARATION OF THE STUFFING ---
8. 8Heat olive oil and butter in a wide pan over medium heat.
9. 9Add chopped onion and saute for 1-2 minutes or till it becomes soft.
10. 10Add the chopped garlic and stir fry till it appears light pinkish in colour.
11. 11Add the chopped mushrooms. Increase the heat and stir fry the mushrooms till they soften a bit. Keep stirring them all the time.
12. 12Add the chopped chestnuts. Mix and stir fry for a few seconds.
13. 13Switch off the heat. Add salt, pepper, mixed herbs, parsley, lemon juice, parmesan and ricotta.
14. 14Mix well and keep the stuffing on the side till required.
15. 15--- PREPARATION OF CREAM SAUCE ---
16. 16Heat olive oil in a pan over medium heat.
17. 17Add minced garlic and stir fry till it appears a bit soft.
18. 18Add the flour and stir fry till the flour appears light pink in colour.
19. 19Add the cream. Stir till it becomes hot.
20. 20Reduce the heat to low. Do not allow the cream to boil.
21. 21Add salt, pepper, lemon zest, chilli flakes and parsley.
22. 22Mix 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. 24Preheat the oven to 180℃.
25. 25Stuff each shell with about 1 tbsp of the stuffing.
26. 26Take a baking tray that is about 13"X 9". Spread a bit of the sauce over the bottom.
27. 27Arrange the stuffed pasta shells in the tray.
28. 28Drizzle the remaining cream sauce over the stuffed pasta shells.
29. 29Sprinkle grated parmesan over the shells. Or use any cheese of your choice.
30. 30Bake the pasta for 15 minutes or till the cheese melts.
31. 31You 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. 32Take the tray out of the oven and serve immediately.