Stuffed Conchiglie – seashell pasta recipe

Conchiglie pasta
Stuffed Conchiglie – seashell pasta in spinach-cream sauce

Ingredients:

24 large seashell pasta – conchiglie,
1 cup gourmet mushroom mix, (agaricus, shitake, oyster mushroom)
1/2 package cream cheese,
1 small egg,
2 tablespoons ricotta cheese,
1/2 teaspoon onion powder,
1 cup 18% cream,
1 1/2 tablespoons butter,
2 chopped shallots,
1 garlic clove, chopped,
1 handful fresh baby spinach,
salt and pepper to taste.

Recipe: Boil the conchiglie until slightly al-dente, then train and cool them down in a ice bath. Heat the butter and saute briefly the mushrooms. In a mixing bowl, mix the cream cheese, egg, sautéed mushrooms, onion powder, ricotta cheese, and season the filling with salt and pepper. Stuff all seashells with the cream cheese filling. In a large skillet, heat the rest of the butter and saute the chopped shallots and garlic for 3 minutes, then add the cream. Bring to a boil and add the stuffed seashells. Lower the heat to simmer and cover with lid. Simmer for about 10 minutes, or until the stuffing is cooked. Add the spinach to the sauce 5 minutes before the seashell pasta is ready. If the sauce becomes too thick during the cooking, add some water or chicken stock in the skillet. This recipe is for 4 portions. I have added some asparagus to the sauce, but this is optional. Enjoy.

Leave a Reply

Your email address will not be published. Required fields are marked *