Shells with Mushroom Ragout and Burrata

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

Bring a large pot of water to a boil. In a large rondo, sauté onion and garlic for 3-4 minutes or until soft.

Step 2

Add the mushrooms and sauté an additional 5 minutes.

Step 3

Add the white wine and reduce by ¾. Once reduced, add the broth and bring to a simmer.

Step 4

Cook the pasta according to the package directions. Drain and toss with the sauce.

Step 5

Remove the skillet from heat and fold in the truffle butter.

Step 6

Plate the pasta and top each portion with burrata, a drizzle of olive oil, and some parsley.


  • 3 lb. Barilla Medium Shells
  • ¾ extra virgin olive oil
  • 1½ cups onion, diced
  • 3 ea. Shitake, sliced thin
  • 3 oz. dried porcini, reconstituted in water
  • 3 cups white wine
  • 6 cups mushroom or vegetable broth
  • salt and black pepper, to taste
  • 1½ lb. burrata, chopped
  • 6 tbsp. white truffle butter
  • ½ cup flat leaf parsley, chopped
Recipe Type: Tags:
Chef Recommended Cuts
  • Medium Shells
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Nutritional Info

This information is per serving.