Shell pasta with mushroom-ricotta filling

Name: Shell pasta with mushroom-ricotta filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 30 g dried porcini mushrooms in slices; 300 g Mushrooms; 2 Garlic cloves; 1 (80 g) Onion; 5 Stem(s) Sage; 250 g Mussel noodles; 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 75 g Bacon cubes; 50 g Walnut kernels; 150 g Ricotta cheese; 7-10 Tbsp Pepper; 50 g Gorgonzola cheese; 125 ml Milk; 7-10 Tbsp Sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

30 g dried porcini mushrooms in slices
300 g Mushrooms
2 Garlic cloves
1 (80 g) Onion
5 Stem(s) Sage
250 g Mussel noodles
7-10 Tbsp Salt
1 TABLESPOON Olive oil
75 g Bacon cubes
50 g Walnut kernels
150 g Ricotta cheese
7-10 Tbsp Pepper
50 g Gorgonzola cheese
125 ml Milk
7-10 Tbsp Sugar

Directions

1
Soak porcini mushrooms in cold water for about 25 minutes. Brush, clean and quarter the mushrooms. Peel garlic and onion and cut into fine cubes. Drain the porcini mushrooms.
2
Wash the sage and dab dry. Put 2 stems aside for garnishing. Cut the rest into fine strips. Prepare pasta in boiling salted water according to package instructions. Heat oil in a pan and fry mushrooms and bacon for about 2 minutes.
3
Add porcini mushrooms, sage, onion and garlic and continue to fry for about 3 minutes. In the meantime chop the walnuts roughly. Remove the pan from the heat, fold in the walnuts and 2 tablespoons of ricotta, season with salt and pepper.
4
Spread the pasta in a wide casserole dish. Add the ricotta-mushroom mixture to the pasta. Sprinkle with 30 g of gorgonzola and bake under the grill of the oven for about 3 minutes until golden brown. Bring milk to the boil in a small pot.
5
Melt the rest of the cheese in it, season with salt, pepper and sugar. Simmer for about 1 minute. Arrange noodles on preheated plates, drizzle with sauce and garnish with sage leaves.