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: