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To fully appreciate Savory Roasted Mushroom and Balsamic Pasta Shells, it’s essential to understand the key ingredients that come together to create this harmonious dish. The primary components include mixed mushrooms, balsamic vinegar, and ricotta cheese, each contributing unique flavors and textures.

Roasted Mushroom and Balsamic Pasta Shells

Discover the comforting flavors of Savory Roasted Mushroom and Balsamic Pasta Shells, a dish that warms hearts and fills stomachs. With tender pasta shells stuffed with creamy ricotta and a medley of roasted mushrooms, this recipe balances earthiness and tangy sweetness beautifully. Perfect for any occasion, it focuses on fresh ingredients that nourish and delight. Follow our step-by-step guide and enjoy a cozy culinary experience that feels like a warm hug on a plate.
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Ingredients
  

For the Pasta Shells:

12 oz large pasta shells

Salt for the pasta water

For the Roasted Mushrooms:

16 oz mixed mushrooms (cremini, shiitake, and oyster), cleaned and sliced

3 tbsp olive oil

1 tsp garlic powder

1 tsp dried thyme

Salt and freshly ground black pepper to taste

For the Balsamic Sauce:

1/2 cup balsamic vinegar

2 tbsp honey or maple syrup (for a vegan option)

1 tbsp Dijon mustard

1 tbsp olive oil

1 clove garlic, minced

Salt and freshly ground black pepper to taste

For Assembly:

1 cup ricotta cheese

1 cup grated Parmesan cheese (plus extra for garnish)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven:

    Set your oven to 400°F (200°C) to allow it to preheat while you prepare the other ingredients.

      Prepare the Pasta:

        In a large pot, bring salted water to a rolling boil. Add the pasta shells and cook according to the package instructions until they reach an al dente texture. Once cooked, drain and set the shells aside to cool slightly.

          Roast the Mushrooms:

            On a large baking sheet, arrange the sliced mushrooms. Drizzle with olive oil and sprinkle with garlic powder, dried thyme, salt, and pepper. Toss to ensure all the mushrooms are well-coated. Spread them out in a single layer to promote even roasting. Place in the preheated oven and roast for 20-25 minutes, stirring halfway through, until they are golden brown and caramelized.

              Make the Balsamic Sauce:

                In a small saucepan over medium heat, combine the balsamic vinegar, honey (or maple syrup), Dijon mustard, olive oil, minced garlic, salt, and pepper. Bring the mixture to a gentle simmer. Lower the heat and let it cook for about 5-7 minutes until it slightly thickens, stirring occasionally. Remove from heat and set the sauce aside.

                  Assemble the Dish:

                    In a large mixing bowl, combine the roasted mushrooms with the reserved pasta shells. Gently fold in the ricotta cheese along with half of the grated Parmesan cheese until everything is evenly mixed.

                      Combine with Sauce:

                        Drizzle half of the balsamic sauce over the pasta mixture and gently toss to combine, ensuring all elements are coated in the sauce.

                          Serve:

                            Transfer the pasta mixture to a serving dish or individual bowls. Drizzle the remaining balsamic sauce over the top for added flavor. Sprinkle the rest of the Parmesan cheese and garnish with fresh basil leaves before serving.

                              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                                Optional Presentation Tips: For a charming touch, serve the pasta shells on a large platter, allowing diners to serve themselves. Add a few whole basil leaves on top for a pop of color and fragrance. Serve with crusty bread to soak up any extra sauce!