Cheesy Stuffed Shells in a Creamy Tomato Mushroom Sauce – Grand Fete

Name: Cheesy Stuffed Shells in a Creamy Tomato Mushroom Sauce – Grand Fete
Ingredients: 3 tablespoons butter; 6 cloves garlic, minced; 2 lbs fresh mushrooms - a mix of Chanterelle, trumpet, or shiitake, very finely chopped; 1/2 teaspoon Kosher salt; 1/4 teaspoon freshly cracked black pepper; 1 can (28 oz) crushed tomatoes; 1 cup heavy cream, divided; 2 cups (16 oz) full fat ricotta; 1 cup parmesan cheese, grated; Zest of one lemon; 1 tablespoon chives, finely chopped; 1 small shallot, finely chopped; 1 package (12-ounces) of conchiglioni pasta; 1 tablespoon olive oil; 8 oz burrata, torn into small pieces; 1 cup fresh parsley, chopped; 1/4 cup fresh tarragon leaves, chopped; 1/2 cup fresh basil, chopped

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Bring delicious aromas and tastes to your table with stuffed shells and cheese! Large pasta shells, cooked to al dente, are stuffed with a heaping spoonful of s

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Ingredients

3 tablespoons butter
6 cloves garlic, minced
2 lbs fresh mushrooms - a mix of Chanterelle, trumpet, or shiitake, very finely chopped
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 can (28 oz) crushed tomatoes
1 cup heavy cream, divided
2 cups (16 oz) full fat ricotta
1 cup parmesan cheese, grated
Zest of one lemon
1 tablespoon chives, finely chopped
1 small shallot, finely chopped
1 package (12-ounces) of conchiglioni pasta
1 tablespoon olive oil
8 oz burrata, torn into small pieces
1 cup fresh parsley, chopped
1/4 cup fresh tarragon leaves, chopped
1/2 cup fresh basil, chopped