Cheesy Stuffed Shells in a Creamy Tomato Mushroom Sauce
Serves 8-10

Bring warmth to your table with stuffed shells and cheese! Al dente shells are stuffed with a heaping spoonful of bright and zingy ricotta and parmesan. Nestled in a bed of creamy tomato mushroom sauce and topped with fresh herbs, this hearty and flavor-packed dish is on the menu tonight.

Directions:
3 tablespoons butter, divided I half
6 cloves garlic, minced
2 lbs fresh mushroom mix of Chantelle, trumpet, or shiitake, very finely chopped
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly cracked black pepper
28 oz crushed tomatoes
2 cups (16 oz) full fat ricotta
1 cup parmesan, grated
1 cup heavy cream, divided
Zest of one lemon 
1 tablespoon chives, finely chopped
1 small shallot, finely chopped
1 (12-ounce) bag of conchiglioni pasta
1 tablespoon olive oil
8 oz burrata, torn into small pieces
1 cup fresh parsley, chopped 
1/4 cup fresh tarragon leaves, chopped
1/2 cup fresh basil, chopped

Ingredients:
1. In a large saucepan, over medium-low heat, melt the butter. Add the garlic and sauté until soft and fragrant, about 2-3 minutes. 
2. Add the finely chopped mushrooms and season with the salt and pepper. Cook on low for 30-35 minutes, stirring every so often until the moisture has completely evaporated and mushrooms have reduced significantly in size and started to get brown and crispy.
3. Add the crushed tomatoes and simmer on low for 5-10 minutes until flavors meld. Season with additional salt and pepper. Stir in 3/4 cup of the cream and set aside.
4. Meanwhile, in a medium bowl, combine the ricotta, parmesan, remaining (1/4 cup) cream, lemon zest, chive, and shallot. Season with additional salt and pepper. Set aside.
5. In a large pot of boiling, salted water, cook the shells until just al dente.  Strain and spread the noodles out on a rimmed baking sheet. Drizzle them with olive oil and toss to keep the noodles from sticking together. 
6. Use a spoon to stuff the shells with the parmesan and ricotta mixture. 
7. Lightly coat the bottom of a 9" x 13" baking dish with olive oil followed by about 3/4 of the creamy tomato mushroom sauce. Place the shells in the dish so they are nice and snug. Fill any gaps and edges with the remaining sauce, followed by the torn burrata. Season with additional salt and pepper.
8. Preheat the oven to 400°F. Cover the shells with foil and bake until cheese is melted and the rest of the ingredients are hot, roughly 10 minutes. Remove the foil and bake until sauce is bubbling and the cheese begins to slightly brown at the edges, about 25-30 minutes.
9. Garnish with the parsley, tarragon, and basil. Serve hot.