Chef Pasta : recettes à base de pâtes faciles, pas chères et délicieuses

Conchiglie gratinées farcies aux champignons, crème et cantalJe vous propose cette recette simple et relativement rapide à réaliser, mais tellement bonne ! Pour un diner léger, servir 5 conchiglie par personne avec un peu de mâche.
Les conchiglie sont des pâtes en forme de coquilles qui peuvent être facilement farcies sans que la farce ne coule partout dans le plat.

Pour 4 personnes
300 g de conchiglie
600 g de champignons de Paris
30 cL de crème liquide
130 g de cantal râpé
1 œuf
Herbes de Provence
Sel et poivre
Huile d’olive
Mettre une grande casserole d’eau à bouillir.
Une fois à ébulition, saler et y verser les conchiglie.
Laisser cuire les conchiglie 3 minutes de moins que le temps recommandé sur le paquet (pour moi, c’était 7 minutes). Les pâtes doivent être limite aldente, encore très légèrement croquantes.

Nettoyer et rincer les champignons de Paris.
Les couper en fines lamelles.
Sur feu moyen, faire chauffer une poêle avec un filet d’huile d’olive et y déposer les champignons.
Laisser dorer puis saler et poivrer à convenance.
Une fois dorés et leur eau évaporée, ajouter la crème et couper le feu. Mélanger.
Récupérer les champignons à l’aide d’une cuillère percée ou d’une passoire et réserver la crème.
Mettre les champignons dans un saladier et ajouter l’œuf entier, les herbes de Provence et 100 g de cantal.
Mixer très finement pour former une farce.
Si elle est trop épaisse, ajouter un peu de crème liquide.

Préchauffer le four à 210°C (thermostat 7).

Remplir les conchiglie avec la farce et les déposer dans un plat allant au four.
Verser la crème liquide au fond du plat.
Saupoudrer les conchiglie avec les 50 g de cantal restant.
Enfourner pour une dizaine de minutes, juste le temps de faire gratiner le dessus.

Servir aussitôt avec une poignée de mâche assaisonnée.

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