Ingredients:

  • 1 (12 ounce/340g) package jumbo pasta shells (conchiglie)
  • 1 tablespoon olive oil
  • Salt, for pasta water
  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 2 pounds (900g) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) – or substitute vegetable broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1/4 cup (60ml) chopped fresh parsley
  • Salt and black pepper to taste
  • 1 cup (240ml) marinara sauce, store-bought or homemade
  • 1/2 cup (50g) shredded mozzarella cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions, until al dente. Drain well, toss with olive oil to prevent sticking, and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Add sliced mushrooms, thyme, and red pepper flakes (if using) to the skillet. Cook, stirring occasionally, until mushrooms are softened and have released their liquid. Continue cooking until the liquid has evaporated.
  4. Pour in white wine (or vegetable broth) and scrape up any browned bits from the bottom of the pan. Cook until the liquid has almost completely evaporated.
  5. Stir in heavy cream and Parmesan cheese. Simmer until the sauce has thickened slightly. Season with salt and pepper to taste. Stir in parsley.
  6. Preheat oven to 375°F (190°C). Spread marinara sauce evenly in the bottom of the baking dish.
  7. Using a spoon or fork, carefully stuff each pasta shell with the mushroom filling. Arrange the stuffed shells in the baking dish, seam-side up.
  8. Sprinkle mozzarella cheese over the stuffed shells. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the shells are heated through.
  9. Let cool slightly before serving. Garnish with extra parsley and Parmesan cheese, if desired.