Conchiglie al Forno with Mushrooms and Radicchio Recipe

Conchiglie al Forno with Mushrooms and Radicchio

Indulge in this irresistibly creamy baked pasta dish, bursting with earthy shiitake mushrooms, bitter radicchio, and a luxurious blend of cheeses. Perfect for impressing guests as a starter for 6 to 8it's simple yet sophisticated, ready in under an hour.

Serves: 6 to 8 as a starter
Nutritional Information per Portion: (Based on 8 servings) Calories 662 | Total Fat 46g | Saturated Fat 29g | Carbs 47g | Fiber 3g | Sugar 4g | Protein 15g | Cholesterol 151mg | Sodium 465mg

Ingredients

6 oz shiitake mushrooms, cleaned and ends removed
8 tbsp (1 stick) unsalted butter
1 tsp kosher salt
2 cups (approx. 2 medium heads) radicchio, finely sliced
2 1/2 cups heavy cream
1/2 cup Parmigiano-Reggiano, freshly grated (about 1.5 oz)
1/2 cup fontina, roughly shredded (about 1.5 oz)
1/2 cup Gorgonzola, crumbled (about 3 oz)
2 tsp ricotta
6 fresh sage leaves, finely chopped (see note below)
1 lb conchiglie rigate (imported pasta shells)

Instructions

Preheat your oven to 500F for that perfect golden crust.
In a large stockpot, bring 5 quarts of salted water to a rolling boil.
Reserve mushroom stems for another use, then slice caps into 1/4-inch thick pieces. In a large skillet, melt 6 tbsp butter, add mushrooms and 1/4 tsp salt. Cook over medium heat, stirring often, until tender, about 35 minutes.
In a large bowl, combine cooked mushrooms, sliced radicchio, heavy cream, all cheeses, chopped sage, and remaining salt. Toss to mix.
Partially cook pasta in boiling water for 4 minutes. Drain well and fold into the mushroom mixture until evenly coated.
Divide into 6 to 8 small, shallow ceramic gratin dishes (1-2 cups each). Dot tops with remaining 2 tbsp butter. Bake 7-10 minutes until golden and bubbling.

Note: No fresh sage? Skip driedtry these fresh alternatives instead: