When the dish comes out of the oven, you can still hear the tomato sauce simmering between the shells and the cheese gently crackling on the edges. This is exactly the kind of weekend recipe you make without rushing, letting the mushrooms quietly brown and the filling become nice and creamy.
Ingredients :
- Giant shells — They serve as the container for the filling, so they need to be cooked al dente so they stay pliable without tearing. Get jumbo shells that are wide enough and handle them with a slotted spoon rather than shaking them in the colander.
- Ricotta — It gives the creamy heart of the dish, with a soft texture that absorbs the mushroom flavor well. Choose a ricotta that isn’t too watery, or let it drain for a few minutes if it releases a lot of liquid.
- White mushrooms — They bring a warm, slightly earthy flavor that balances the cheese. Cook them until the pan is almost silent, a sign that their water has evaporated and they won’t soak the filling.
- Shredded mozzarella — It’s mainly for meltiness and gratin, with those cheese strings that stretch when you serve. A cooking mozzarella works well, but you can substitute with mild provolone or Emmental if you like a stronger flavor.
