Roasted Mushroom and Balsamic Pasta Shells

Discover the delight of Savory Roasted Mushroom and Balsamic Pasta Shells, a delicious vegetarian dish that blends gourmet flair with comforting flavors. This recipe features tender jumbo pasta shells filled with a creamy ricotta and roasted mushroom mixture, elevated by the tangy sweetness of balsamic vinegar. Ideal for dinner parties or weeknight meals, this hearty dish offers a satisfying balance of textures and tastes that will leave you wanting more. Enjoy the rich earthiness of mushrooms combined with silky cheese, all brought together in a beautifully baked dish. Perfect for any occasion, it’s a culinary experience you won’t want to miss!

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Ingredients

12 ounces jumbo pasta shells

1 pound mixed mushrooms (cremini, shiitake, and button), cleaned and sliced

1 medium onion, thinly sliced

4 cloves garlic, minced

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

1 cup ricotta cheese

1 cup shredded mozzarella cheese (divided)

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.

Roast the Mushrooms: In a large mixing bowl, combine the sliced mushrooms, thinly sliced onion, and minced garlic. Drizzle with olive oil and balsamic vinegar. Sprinkle the mixture with dried thyme, oregano, salt, and pepper. Toss everything thoroughly to ensure all vegetables are evenly coated.

Bake the Mushroom Mixture: Spread the seasoned mushroom mixture in an even layer on a large baking sheet. Roast in the preheated oven for approximately 25-30 minutes, stirring halfway through to achieve an even roast, until the mushrooms are beautifully browned and tender.

Cook the Pasta: While the mushrooms are roasting, fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Once boiling, add the jumbo pasta shells and cook according to the package instructions until they are al dente. Drain the pasta in a colander and set aside to cool slightly.

Prepare the Filling: In a medium mixing bowl, combine the ricotta cheese with half of the shredded mozzarella. Stir in a pinch of salt and pepper, adjusting the seasoning to your preference for added flavor.

Stuff the Pasta Shells: After the roasted mushrooms have cooled for a few minutes, combine them with the ricotta mixture, stirring until well blended. Carefully stuff each pasta shell with the delicious mixture, taking care not to tear the shells.

Assemble the Dish: In a large baking dish, spread a thin layer of the leftover balsamic mixture from the roasted mushrooms. Arrange the stuffed pasta shells in a single layer on top. Spoon any remaining mushroom mixture over the shells, then top with the remaining shredded mozzarella cheese.

Bake: Cover the baking dish with aluminum foil to retain moisture, and bake in the oven for 20 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese melts and becomes golden and bubbly.

Serve: Once baked, remove the dish from the oven and allow it to rest for a few minutes. Garnish with fresh basil leaves for a pop of color and flavor, then serve with a generous sprinkle of grated Parmesan cheese on top.

Prep Time, Total Time, Servings:

20 min | 1 hr | 6 servings

Presentation Tips:

For an elegant touch, serve the pasta shells on individual plates drizzled with a reduction of balsamic vinegar and sprinkled with extra basil leaves. Pair with a light salad for a complete meal!