Aromatic stuffed pasta

This stuffed conchiglie with mushrooms is now my go-to for chill, classy family dinners. Comté and mushrooms are just awesome together. Sage takes everything up a notch with its fresh flavor.

Honestly, I end up making these stuffed shells any time friends swing by for dinner. The first time, everyone wanted to know how to make it, even before dessert.

Ingredients

• 12 conchiglie: those big pasta shells you can really stuff
• 400 grams of button mushrooms: their mellow flavor works great with herbs
• 1 small shallot: sweeter than an onion and super subtle
• 1 garlic clove: brings in a hint of aroma
• A few fresh sage leaves: sage and mushrooms are just made for each other
• Some sprigs of fresh thyme: subtle and woodsy notes for more depth
• 100 ml heavy cream: holds the filling together and adds some indulgence
• 100 ml dry white wine: splash it in to boost the flavors
• 3 tablespoons grated comté: go for an aged one if you want lots of flavor
• Olive oil or unsalted butter: pick your favorite, both work
• Salt and black pepper: season however you like

Step-by-step Directions

Final Bake:

Spoon a bit of the flavored cream into two small skillets or just dump it into a baking dish. Sit your stuffed shells on top, sprinkle the rest of the cheese, crack some pepper, and bake at 180° for about 10 minutes. Then, blast it under the broiler for a few minutes till the top gets gold and bubbly.

Combining it All:

Mix the mushroom filling with fresh thyme and a spoonful of comté. Heap plenty into every shell – pack 'em well.

Boiling the Pasta:

Boil a big pot of salted water, chuck in the conchiglie, and cook for 9 minutes. Keep them a little stiff—they’ll get softer in the oven. Drain and run under cold water so you don’t overcook them.

Sauce Making:

Pour in your wine to deglaze, scraping up the flavor bits. Stir in the cream and cook it a tad longer. Pass this through a fine strainer so you get an awesome creamy sauce and keep the chunky stuff for filling.

Cooking the Filling:

Cook your chopped mix in a pan over medium-high heat with butter or oil. Wait till all the mushroom liquid disappears (about 10 minutes). That’s when the taste really pops.

Chop the Filling:

Finely dice up shallot, garlic, sage, and mushrooms together. You want a super even mix, so take your time getting the mushroom pieces nice and small.

I swear, sage makes this dish magic. Its gentle, slightly minty taste totally changes up the mushrooms. First time I cooked this was for my husband’s birthday – it's now his number one comfort food.

Storing Leftovers

Once cooked, stick these stuffed shells in an airtight container in the fridge for two or three days. Warm them up in the oven at 160° for about 15 minutes—don’t bother with the microwave if you want to keep that nice texture.

Ingredient Swaps

No conchiglie? Go with lumaconi or any other big shells you can fill. If you want to change up the mushrooms, try some wild ones like porcini or oyster mushrooms—they’ll add a bold twist.

Serving Ideas

Make it a full meal with some arugula tossed in olive oil and a handful of parmesan shavings. Pair all those rich mushroom flavors with a crisp, dry white wine like Chablis or Sauvignon Blanc.

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How This Dish Started

Stuffed pasta has roots up north in Italy, especially in places like Emilia-Romagna and Lombardy. This version uses French comté instead of the usual parmesan for a cool mix of French and Italian vibes on your plate.

Frequently Asked Questions

→ Can I swap out the button mushrooms?

Definitely! Shiitake or porcini mushrooms will boost the flavor even more.

→ Can I prep the stuffed pasta in advance?

Yes, you can stuff the shells earlier and bake them just before serving.

→ What’s a good substitute for Comté cheese?

Parmesan or Gruyère are great alternatives for a similar taste.

→ How do you stop the pasta from sticking after cooking?

Rinse the cooked pasta under cold water and toss with a bit of olive oil to keep it from sticking.

→ Can this dish be made vegan?

Yes, just switch the cream to a plant-based version and use vegan cheese.