Gourmet Shells

This creamy, dreamy Gourmet Shells recipe is a masterclass in comfort food. Rich Gruyère and Parmesan cheese, sautéed mushrooms, and a hint of thyme come together in a dish that’s both elegant and satisfying.

Perfect for a special occasion or a cozy night in with friends and family.

Ingredients

• 12 oz jumbo pasta shells
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Gruyère cheese
• 1 cup grated Parmesan cheese
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 cups mixed mushrooms (button, cremini, shiitake)
• 1 cup chopped fresh parsley
• 1 egg, beaten
• Freshly ground nutmeg, to taste

Instructions

Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente, then drain and set aside.

In a large skillet, melt the butter over medium heat.

Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

In a large bowl, combine the cooked onion and garlic, grated Gruyère and Parmesan cheese, heavy cream, Dijon mustard, thyme, salt, black pepper, and paprika.

Mix well to combine. Add the mixed mushrooms to the skillet and cook until they release their liquid and start to brown, about 5 minutes.

In a large bowl, combine the cooked pasta shells, mushroom mixture, and cheese mixture.

Mix well to combine. In a small bowl, beat the egg.

Add the chopped parsley and a pinch of nutmeg to the egg and mix well.

Add the egg mixture to the pasta mixture and mix well to combine. Transfer the mixture to a baking dish and top with additional grated cheese.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.

Serve hot and garnish with additional parsley if desired.

Notes

Use high-quality Gruyère cheese for the best flavor.

Make sure to not overcook the pasta, as it will continue to cook in the oven.

You can also use other types of mushrooms like oyster or chanterelle if you prefer.

Fresh thyme is a great substitute for dried thyme if you have it on hand.

Don’t overmix the egg mixture, or it will be tough.

You can prepare the mushroom mixture and cheese mixture ahead of time to save time.

If you want a crispy top, broil the casserole for an extra 2-3 minutes after baking.

This recipe freezes well, so feel free to make it ahead and thaw as needed.

You can also customize the recipe by adding cooked bacon or ham for added protein.

Nutrional Value

• Calories: 560
• Total Fat: 36g
• Saturated Fat: 22g
• Cholesterol: 120mg
• Sodium: 450mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 25g