Mushroom, Leek & Artichoke Stuffed Shells
Recipe type: Dinner, Entree, Main, Pasta
Cuisine: Italian, Spring, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
You could certainly assemble the stuffed shells the day before you plan to bake and serve them. If you have any of the mushroom filling leftover, it would be delicious used in panini, as an omelette or crepe filling, or spread on crostini.
  • about 24 jumbo Pasta Shells
  • 3 Tbsp. Butter
  • 1# Button Mushrooms, diced
  • ½# Shiitake Mushrooms, diced
  • 2 large Leeks, white and pale green parts sliced
  • 1 14 oz. can Artichoke Hearts, rinsed, drained well, and diced
  • ½ c. White Wine
  • about 3 Tbsp. chopped Tarragon
  • 1½ c. grated Fontina Cheese, divided
  • For the Bechamel Sauce:
  • 2 Tbsp. Butter
  • 2 Tbsp. All-Purpose Flour
  • 2 c. Whole Milk
  • zest of 1 Lemon
  • freshly grated Nutmeg
  1. Cook the pasta shells in salted water according to package instructions. Drain and spread on a towel-lined baking sheet to cool and dry off.
  2. Heat 3 Tbsp. butter in a wide sauté pan over high heat. Add the mushrooms and leeks. It will seem like way more than you could ever possibly need at first, but trust me, they'll cook way down. Saute, stirring frequently, until the mushrooms stop throwing off moisture and begin to brown, 10-12 minutes. Season with salt and add the artichokes and sauté for 2 more minutes. Pour in the wine and allow it to cook off, about 2 more minutes. Remove from heat. Taste. Season, as necessary, with salt and freshly ground black pepper. Stir in about ½ of the grated Fontina cheese and the chopped tarragon. Set aside while you make the béchamel sauce.
  3. To make the béchamel, heat the milk to almost a boil in a small saucepan. In a medium saucepan, heat 2 Tbsp. butter until it melts and starts to bubble then whisk in the flour to make a roux. Cook the roux, stirring constantly, until it turns a pale golden and the raw floury taste cooks off, about 5 minutes. Slowly pour the hot milk into the roux, whisking constantly. Continue to whisk, bring to a boil, then reduce the heat, and cook until thickened, about 10 minutes. Remove from heat. Season with salt and black pepper, stir in the lemon zest and a few gratings of nutmeg. Allow to cool slightly.
  4. Preheat oven to 350°.
  5. Spread the bottom and sides of a 9 x 13 inch baking dish with a thin coating of the béchamel. Spoon a few Tbsp. of the mushroom mixture into each pasta shell and arrange the shells in the pan. When you've stuffed all of the shells, spoon the remaining béchamel sauce over the shells and sprinkle with the remaining Fontina cheese.
  6. Poke a few holes in a sheet of foil and loosely cover the pan (be sure the foil does not come in contact with the cheese so it doesn't stick to the foil as it melts). Bake for 30 minutes, then remove the foil and continue to bake until the cheese is bubbly and golden, 10-15 minutes.
Recipe by strawberryplum at