Conchiglie al Forno with Mushrooms and Radicchio

Name: Conchiglie al Forno with Mushrooms and Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces shiitake mushrooms, cleaned and trimmed; 8 tablespoons (1 stick) unsalted butter; 1 teaspoon kosher salt; 2 cups (2 medium heads) finely shredded radicchio; 2 1/2 cups heavy cream; 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces); 1/2 cup coarsely shredded fontina (1 1/2 ounces); 1/2 cup crumbled Gorgonzola (3 ounces); 2 teaspoons ricotta; 6 leaves fresh sage, chopped (see note); 1 pound imported conchiglie rigate (pasta shells)

Servings: persons

6 ounces shiitake mushrooms, cleaned and trimmed
8 tablespoons (1 stick) unsalted butter
1 teaspoon kosher salt
2 cups (2 medium heads) finely shredded radicchio
2 1/2 cups heavy cream
1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
1/2 cup coarsely shredded fontina (1 1/2 ounces)
1/2 cup crumbled Gorgonzola (3 ounces)
2 teaspoons ricotta
6 leaves fresh sage, chopped (see note)
1 pound imported conchiglie rigate (pasta shells)

1
Preheat the oven to 500 degrees F.
2
Bring 5 quarts of salted water to a boil in a stockpot.
3
Remove the stems from the mushrooms and reserve for another use.
4
Slice the mushroom caps about 1/4-inch thick.
5
Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt.
6
Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
7
In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
8
Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl.
9
Toss to combine.
10
Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity).
11
Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.
12
Note: In the absence of fresh sage, do not substitute dried.
13
As a substitute, choose one of the following: 1 tablespoon coarsely chopped fresh tarragon OR 1 teaspoon fresh thyme leaves OR
14
8 leaves fresh rosemary OR 1/4 teaspoon fennel seed
15
Note: You may garnish with fresh Italian parsley, but do not cook the parsley in the pasta.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces shiitake mushrooms, cleaned and trimmed, 8 tablespoons (1 stick) unsalted butter, 1 teaspoon kosher salt, 2 cups (2 medium heads) finely shredded radicchio, and more.

Yes, Conchiglie al Forno with Mushrooms and Radicchio falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!