Description
Creamy Burrata Pasta Shells stuffed with a savory mushroom filling, enveloped in a rich tomato sauce and baked to perfection.
Ingredients
- Large pasta shells (conchiglioni)
- Burrata cheese
- Freshly minced garlic
- Extra virgin olive oil
- Fresh mushrooms (cremini or shiitake)
- Fresh basil and parsley
- Tomato sauce
- Parmesan cheese
- Lemon zest
Instructions
- Cook the pasta shells according to package instructions until al dente. Drain and set aside, drizzling with olive oil.
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant.
- Add chopped mushrooms and cook until tender; season with salt and pepper.
- Mix cooled mushrooms with half of the burrata and fresh herbs until well combined.
- Stuff each pasta shell with the burrata and mushroom mixture, placing filled shells in a baking dish.
- In the same skillet, add tomato sauce and bring to a simmer; season with salt, pepper, and lemon zest.
- Pour the sauce over the stuffed shells and top with the remaining burrata and grated Parmesan.
- Preheat the oven to 375°F (190°C) and bake for 20-25 minutes until the cheese is bubbly.
- Let rest for a few minutes before serving, garnishing with fresh herbs.
Notes
For variations, consider using mascarpone or ricotta instead of burrata, and swap mushrooms for spinach or seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg
Keywords: Burrata, Pasta, Comfort Food, Italian, Vegetarian