Mushroom Ricotta Secret Shells

• annokset: 6-10

Ainekset

2 pounds mixed fresh mushrooms, such as maitake, oyster, chanterelle, trumpet, or shiitake, torn or cut into bite-sized pieces

4 garlic cloves, well smashed

3 tablespoons (42g) olive oil, plus more as needed for the baking sheet and baking dish

Kosher salt and freshly ground black pepper

2 cups (16 ounces) full-fat ricotta

½ cup (50g) grated pecorino or parmesan, plus more as desired

1¼ cups heavy cream, divided

1 (12-ounce) box large dried shells

8 ounces (227g) burrata or mozzarella, torn into bite-sized pieces

1 cup (64g) fresh parsley, tender leaves and stems, coarsely chopped

½ cup (25g) finely chopped fresh chives

¼ cup fresh tarragon leaves

1 tablespoon grated lemon zest

Ohjeet

Preheat the oven to 425°F.

Toss the mushrooms and garlic on a rimmed baking sheet with the olive oil and season with salt and pepper. Roast, tossing occasionally, until they’re starting to brown and crisp, 15 to 20 minutes.

Meanwhile, combine the ricotta, pecorino, and ¾ cup cream in a medium bowl. Season with salt and pepper.

Cook the shells in a large pot of salted boiling water until just al dente. Drain and transfer to an oiled rimmed baking sheet. Toss the shells in a bit more oil, just to make sure they don’t stick to one another as you’re filling them.

Using a spoon, fill each shell with the ricotta mixture—they should look pretty full, but don’t be crazy, okay? You have a lot of shells to fill!6 Drizzle a bit of olive oil in the bottom of a 2-quart baking dish or large cast-iron skillet (a 9 by 13-inch baking dish will work in a pinch, although it won’t be as dramatic as a presentation). Place the shells in the baking dish, letting them overlap slightly. Scatter the burrata into the little in-between spots and top with the mushrooms. Pour the remaining ½ cup cream over everything.

Cover with foil and bake until the cheese is melted and everything is warmed through, 8 to 10 minutes. Remove the foil and continue to bake until the shells are sizzling around the edges and the mushrooms have miraculously gotten even darker and more caramelized looking, 15 to 20 minutes.

Meanwhile, combine the parsley, chives, tarragon, and lemon zest in a small bowl. Season with salt and pepper and drizzle with a little olive oil.

Top the pasta with the herb mixture, grating or shaving more pecorino over, and serve.

Muistiinpanot

Cheese mixture can be made a day ahead.

Dish can be assembled a day in advance, tightly wrapped, and refrigerated.