Conchiglie al Forno with Mushrooms and Radicchio

• 6 ounces shiitake mushrooms, cleaned and trimmed
• 8 tablespoons (1 stick) unsalted butter
• 1 teaspoon kosher salt
• 2 cups (2 medium heads) finely shredded radicchio
• 2 1/2 cups heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
• 1/2 cup coarsely shredded fontina (1 1/2 ounces)
• 1/2 cup crumbled Gorgonzola (3 ounces)
• 2 teaspoons ricotta
• 6 leaves fresh sage, chopped (see note)
• 1 pound imported conchiglie rigate (pasta shells)

1. Preheat the oven to 500 degrees F.
2. Bring 5 quarts of salted water to a boil in a stockpot.
3. Remove the stems from the mushrooms and reserve for another use.
4. Slice the mushroom caps about 1/4-inch thick.
5. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt.
6. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
7. In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
8. Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl.
9. Toss to combine.
10. Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity).
11. Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.
12. Note: In the absence of fresh sage, do not substitute dried.
13. As a substitute, choose one of the following: 1 tablespoon coarsely chopped fresh tarragon OR 1 teaspoon fresh thyme leaves OR
14. 8 leaves fresh rosemary OR 1/4 teaspoon fennel seed
15. Note: You may garnish with fresh Italian parsley, but do not cook the parsley in the pasta.

shiitake mushrooms, butter, kosher salt, radicchio, heavy cream, ricotta, sage, conchiglie rigate

Taken from www.foodnetwork.com/recipes/conchiglie-al-forno-with-mushrooms-and-radicchio-recipe.html (may not work)