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When it comes to comfort food that elevates your dining experience, Savory Roasted Mushroom and Balsamic Pasta Shells stand out as a perfect fusion of heartiness and gourmet flair. This dish beautifully combines the earthy flavors of roasted mushrooms with the tangy sweetness of balsamic vinegar, all enveloped in tender pasta shells. Whether you’re planning a cozy family dinner or looking to impress guests at a dinner party, this recipe is sure to satisfy taste buds and warm hearts.

Roasted Mushroom and Balsamic Pasta Shells

Experience the perfect blend of comfort and gourmet with Savory Roasted Mushroom and Balsamic Pasta Shells. This delightful dish combines earthy roasted mushrooms with the sweet tang of balsamic vinegar, encased in tender pasta shells. Ideal for family meals or elegant dinner parties, it balances rich flavors with health-conscious ingredients like fresh herbs and nutritious mushrooms. Dive into a step-by-step guide that will make creating this culinary masterpiece an enjoyable journey in your kitchen. Enjoy a dish that warms the heart and excites the palate!
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Ingredients
  

12 oz jumbo pasta shells

2 cups mixed mushrooms (cremini, shiitake, and oyster), sliced

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons balsamic vinegar

3 cloves garlic, minced

1 cup ricotta cheese

1 cup grated Parmesan cheese, plus more for serving

¼ cup fresh basil, chopped (plus extra for garnish)

1 teaspoon red pepper flakes (optional for heat)

1 cup marinara sauce (store-bought or homemade)

Fresh parsley for garnish

Instructions
 

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

    Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

      Roast the Mushrooms: In a baking dish, combine the sliced mushrooms, olive oil, salt, pepper, and balsamic vinegar. Toss to coat evenly. Spread them out in a single layer and roast in the preheated oven for 20-25 minutes, stirring halfway through, until golden brown and tender.

        Sauté Garlic: In a small skillet, heat a teaspoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.

          Mix the Filling: In a large bowl, combine the ricotta cheese, grated Parmesan, sautéed garlic, chopped basil, and red pepper flakes (if using). Mix well until combined and creamy.

            Stuff the Pasta Shells: Once the mushrooms are roasted, remove them from the oven and mix them into the ricotta filling. Carefully fill each cooked pasta shell with the mixture.

              Assemble the Bake: In a large baking dish, spread a layer of marinara sauce on the bottom. Arrange the stuffed pasta shells on top of the sauce. Drizzle more marinara sauce over the shells and sprinkle with additional Parmesan cheese.

                Bake: Cover the baking dish with foil and bake in the oven for 15 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

                  Serve: Once baked, let the dish sit for a few minutes. Garnish with fresh parsley and additional basil before serving. Enjoy your delightful Roasted Mushroom and Balsamic Pasta Shells!

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings