Mushroom and Cheese Pasta Shells Mushroom and Cheese Pasta Shells

Mushroom and Cheese Pasta Shells 150 Image by: Mushroom and Cheese Pasta Shells 150 Author: Canadian Living

We're using Canadian Fontina but you could use another semisoft Canadian cheese such as Swiss or, for a more concentrated mushroom flavour and robust cheese flavour, Mushroom Oka cheese.

  • Portion size 6 servings



In large pot of boiling salted water, cook pasta according to package instructions until al dente; drain. Chill under cold water; drain well and set aside.

Coarsely chop mushrooms and place in food processor; chop finely and set aside.

In skillet, heat 2 tbsp of the oil over medium heat; cover and cook celery, onion, garlic, salt, thyme and pepper, stirring occasionally, until softened, about 8 minutes. Stir in mushrooms; cook, uncovered, until liquid is released, 2 to 3 minutes.

Pour in broth and lemon juice; cook over high heat, uncovered and stirring often, until no liquid remains and mushrooms begin to brown, about 8 minutes. Transfer to bowl; stir in 3/4 cup of the bread crumbs and let cool. Stir in 1-1/2 cups of the Fontina cheese and parsley.

Mix together tomatoes, 2 tbsp of the remaining oil, 2 tbsp water and pinch more salt and spread in 13- x 9-inch (3 L) baking dish. Stuff each of 24 to 30 pasta shells with generous 1 tbsp mushroom mixture. Place in baking dish. Discard remaining pasta or reserve for another use.

Sprinkle top with remaining Fontina cheese. Mix together remaining bread crumbs,oil and Parmesan; sprinkle over top. Bake in 375°F (190°C) oven until golden brown, about 30 minutes.

Makes 6 servings.

Nutritional facts Per serving: about

  • Sodium 939 mg
  • Protein 23 g
  • Calories 545.0
  • Total fat 26 g
  • Potassium 516 mg
  • Cholesterol 49 mg
  • Saturated fat 10 g
  • Total carbohydrate 55 g


  • Iron 26.0
  • Folate 66.0
  • Calcium 31.0
  • Vitamin A 15.0
  • Vitamin C 10.0
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Lunch & Dinner

Mushroom and Cheese Pasta Shells