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Preheating your oven to the right temperature is crucial for achieving perfectly roasted mushrooms. Set your oven to 425°F (220°C), which is the ideal heat level for caramelizing the natural sugars in the mushrooms while keeping their moisture intact. A well-preheated oven ensures that the mushrooms roast evenly, developing a rich, savory flavor and a delightful texture. Don't rush this step; taking the time to preheat your oven will elevate the dish significantly.

Roasted Mushroom and Balsamic Pasta Shells

Discover the comforting flavors of Savory Roasted Mushroom & Balsamic Pasta Shells, a vegetarian delight perfect for any occasion. This dish features earthy roasted mushrooms combined with a creamy cheese filling, all enveloped in tender pasta shells. With a blend of fresh ingredients and simple preparation, it’s accessible for cooks of all levels. Impress friends and family with this flavorful meal that’s both nutritious and satisfying, making it a must-try for your dinner table.
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Ingredients
  

1 pound large pasta shells

2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and black pepper, to taste

1 cup ricotta cheese

1 ½ cups grated Parmesan cheese, divided

2 cups fresh spinach, chopped

1/2 cup fresh basil, chopped

Zest of 1 lemon

Extra balsamic glaze for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up.

    Roast the Mushrooms: In a large bowl, toss the sliced mushrooms with olive oil, balsamic vinegar, garlic powder, dried thyme, salt, and pepper. Spread them out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden and tender.

      Cook the Pasta Shells: While the mushrooms are roasting, bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside.

        Make the Cheese Mixture: In a mixing bowl, combine the ricotta cheese, 1 cup of grated Parmesan cheese, chopped spinach, fresh basil, and lemon zest. Season with salt and pepper to taste. Mix until well combined.

          Fill the Pasta Shells: Once the mushrooms are done roasting, fold them into the ricotta cheese mixture. Carefully fill each pasta shell with the mushroom and cheese mixture, using a spoon or a piping bag.

            Assemble the Dish: Spread a thin layer of the remaining roasted mushrooms (if any) at the bottom of a 9x13 inch baking dish. Place the stuffed pasta shells seam side up in the dish. Pour any remaining cheese mixture over the tops of the shells, and sprinkle with the remaining ½ cup of grated Parmesan cheese.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

                Serve: Once baked, let the pasta shells cool for a few minutes. Drizzle with extra balsamic glaze and serve warm, garnished with fresh basil if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings