Go Back
In the world of comfort food, few dishes can rival the heartwarming allure of pasta. Its versatility allows for endless possibilities, making it a beloved staple in kitchens around the globe. Today, we invite you to explore a delightful twist on a classic favorite with our Savory Roasted Mushroom and Balsamic Pasta Shells. This dish not only embodies rich flavors and comforting textures but also offers a nourishing experience thanks to its wholesome ingredients.

Roasted Mushroom and Balsamic Pasta Shells

Discover a comforting twist on a classic with Savory Roasted Mushroom and Balsamic Pasta Shells. This dish combines hearty jumbo pasta shells stuffed with a creamy ricotta and mixed mushroom filling, infused with tangy balsamic vinegar. Perfect for all cooking levels, it offers rich flavors and nutritional benefits, making it an ideal meal for any occasion. Enjoy the journey of creating this flavorful dish and savor every bite with family and friends.
Print Recipe Pin Recipe

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 olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup ricotta cheese

1 cup shredded mozzarella cheese

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Mushrooms: In a large bowl, combine the sliced mushrooms, onion, and minced garlic. Drizzle with olive oil and balsamic vinegar, then sprinkle with thyme, oregano, salt, and pepper. Toss well to coat all the ingredients.

      Bake the Mushroom Mixture: Spread the mushroom mixture evenly on a large baking sheet. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the mushrooms are browned and tender.

        Cook the Pasta: While the mushrooms are roasting, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.

          Prepare the Filling: In a medium bowl, mix together the ricotta cheese, half of the shredded mozzarella, salt, and pepper. Adjust seasoning to taste.

            Stuff the Pasta Shells: Once the mushrooms are done, remove them from the oven and let them cool slightly. Mix the roasted mushrooms with the ricotta mixture until well combined. Carefully stuff each pasta shell with the mixture.

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

                Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

                  Serve: Remove from the oven, let it cool for a few minutes, then garnish with fresh basil leaves and serve with grated Parmesan cheese on top.

                    Prep Time, Total Time, Servings: 20 min | 1 hr | 6 servings