Shell pasta with mushroom-ricotta filling

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4.3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 30 g dried porcini mushrooms in slices
  • 300 g Mushrooms
  • 2 Garlic cloves
  • 1 (80 g) Onion
  • 5 Stem(s) Sage
  • 250 g Mussel noodles
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Olive oil
  • 75 g Bacon cubes
  • 50 g Walnut kernels
  • 150 g Ricotta cheese
  • 7-10 Tbsp Pepper
  • 50 g Gorgonzola cheese
  • 125 ml Milk
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Soak porcini mushrooms in cold water for about 25 minutes. Brush, clean and quarter the mushrooms. Peel garlic and onion and cut into fine cubes. Drain the porcini mushrooms.

  2. 2

    Wash the sage and dab dry. Put 2 stems aside for garnishing. Cut the rest into fine strips. Prepare pasta in boiling salted water according to package instructions. Heat oil in a pan and fry mushrooms and bacon for about 2 minutes.

  3. 3

    Add porcini mushrooms, sage, onion and garlic and continue to fry for about 3 minutes. In the meantime chop the walnuts roughly. Remove the pan from the heat, fold in the walnuts and 2 tablespoons of ricotta, season with salt and pepper.

  4. 4

    Spread the pasta in a wide casserole dish. Add the ricotta-mushroom mixture to the pasta. Sprinkle with 30 g of gorgonzola and bake under the grill of the oven for about 3 minutes until golden brown. Bring milk to the boil in a small pot.

  5. 5

    Melt the rest of the cheese in it, season with salt, pepper and sugar. Simmer for about 1 minute. Arrange noodles on preheated plates, drizzle with sauce and garnish with sage leaves.

Nutrition Facts

KCAL
590 kcal
CARBS
49 g
FATS
34 g
PROTEINS
21 g

Categories & Tags

Main DishesheartyPasta