Conchiglioni, or large pasta shells, are stuffed with a tasty pork and crab mix inspired by popular Thai and Vietnamese dishes. These are baked together with a spicy gochujang and tomato sauce.
Add the wood-ear mushrooms and shiitake mushrooms to a large bowl and pour over boiling water. Allow to rehydrate for 30 minutes.
Cook the pasta according to the packages instructions. Ensure they are cooked “al dente” (still firm to the tooth) as they will cook further in the oven.
Once the mushrooms are rehydrated, squeeze out any moisture from the shiitake mushrooms.
Remove the tough stalks from both the shiitake and wood-ear mushrooms.
Julienne the mushrooms first, then cut the strips into small pieces.
Combine the diced mushrooms with all the filling ingredients and mix well.
Stuff the pasta shells with the pork and crab filling.
Arrange the stuffed shells in a suitable baking dish.
Spicy sauce
In a non-stick pan, sauté the onion in the butter until soft. Add the garlic and sauté for a few more minutes.
Add the gochujang and stir into the onion and garlic. Cook for 2 or 3 minutes.
Add the can of tomatoes, the chicken stock, and the paprika.
Stir to combine and then simmer for 10 minutes to allow the flavours to merge.
Assembly
Preheat the oven to 180 degC.
Pour the spicy sauce over the stuffed pasta shells in the baking dish and cover with foil.
Bake in the oven for 1 hour.
Remove from the oven and allow to sit for 10 minutes before serving.