Baked Pasta with Parrano and Mushrooms                 1 package (12 oz) dried pasta shells 1 clove garlic, minced 1 shallot, minced (optional) 3/4 lb mushrooms, slivered 4 tbsp butter 2 cups chicken broth 1 cup heavy cream 2 tbsp chopped parsley (optional) 2 1/2 cups grated Parrano Salt and pepper to taste           Preheat oven to 350°F. Spray a baking dish with cooking spray. Cook pasta in a large pot of boiling water until very tender. Drain well and then spread the pasta on a cookie pan sprayed with cooking spray (so that the pasta does not stick together while you make the sauce). Melt 2 tbsp butter in the same pot that you cooked the pasta. Add the garlic and shallot and saute until fragrant, about 2 minutes. Add the slivered mushrooms and parsley and cook stirring often until mushrooms become tender, about 5 minutes. Add chicken broth, bring to a boil and cook 5-10 minutes until the broth has reduced by half. Add the cooked pasta to the mushroom mixture, bring to a simmer and then add the cream. Cook over medium heat until the sauce begins to thicken around the mushrooms. Fold in 2 cups grated Parrano and season to taste with salt and pepper. Pour the pasta into the prepared baking dish and top with remaining cheese and butter. Bake for about 10 minutes until the casserole is bubbling and the top is golden brown. Remove from the oven and serve hot.           Serves 4-6