Baked pasta with mushrooms and sausage in lactose-free béchamel sauce, a tasty and simple main course made with lactose-free ingredients. Indeed, besides the béchamel sauce specifically made for this recipe, I personally used lactose-free mozzarella and Parmigiano Reggiano aged over 24 months. You can easily adapt this recipe to your style and your tastes, even using ingredients with lactose and more commonly used. Below I leave you some recipes for delicious baked pastas, while at the end of the recipe, I answer your most common questions.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz pasta (short)
- 0.5 oz coarse salt
- 2 sausages
- 10.5 oz mushrooms
- 2 tablespoons extra virgin olive oil
- 2.82 oz grated Parmesan (aged over 24 months)
- 7 oz lactose-free mozzarella
- Half glass white wine
- to taste fine salt (for the mushrooms)
- 2 cups lactose-free milk
- 1.06 oz lactose-free butter
- 1.24 oz all-purpose flour
- 1 pinch nutmeg
- to taste fine salt
Tools
- 1 Frying pan
- 1 Baking dish
- 1 Pot
- 1 Small pot
- 1 Knife
- 1 Cutting board
- 1 Colander
Steps
To make the Baked Pasta with Mushrooms and Sausage in Lactose-Free Béchamel Sauce, prepare the Lactose-Free Béchamel Sauce. Start with the roux, which is the mixture that will help bind the béchamel sauce based on butter and flour. In a sufficiently large and non-stick small pot, melt the butter. Add the flour and mix very well using a hand whisk or a silicone spatula. Once you have obtained a creamy base, set it aside in a bowl. Heat your chosen milk and add the roux. Stir constantly over low heat without stopping. It will take a few minutes, but this step is crucial for the success of the recipe. When the béchamel thickens, lifting the whisks can leave a slight mark. At that moment, it’s ready. Turn off the heat and add nutmeg to taste. Only at the end of cooking, add salt. The béchamel is ready. Transfer it to a bowl and cover it with food wrap to prevent the formation of that annoying skin on the surface. Once cooled to room temperature, keep it in the refrigerator always covered for up to 48 hours.
Cook the pasta in plenty of salted water, drain, and let cool in a bowl with a little oil.
Remove the casing from the sausages, crumble them coarsely, and cook them in a frying pan with half a glass of white wine without adding other ingredients.
Meanwhile, clean the mushrooms by removing the root end of the stem and cleaning the rest with a damp cloth. Slice them thinly and cook them in a frying pan with the extra virgin olive oil, adding a pinch of fine salt only at the end of cooking.
Once all the ingredients are ready, assemble them. In the bowl, combine the pasta with the cooked sausage and mushrooms. Add two-thirds of the cheese and mozzarella, the béchamel sauce, and mix. Pour into a lightly oiled baking dish and level. Garnish with the remaining cheese and mozzarella. I used pre-shredded mozzarella, but you can use any kind you prefer to cut at the moment of use.
Bake in the middle of the preheated ventilated oven at 356°F for 25 minutes or until completely golden. Let cool a few minutes before serving.
You can prepare all the ingredients in advance, assemble them once cooled, and cook the pasta at the time of use. You can also freeze it raw or cooked. In the refrigerator, store it for a maximum of 2 days.
FAQ (Questions and Answers)
What can I substitute for sausage to make the recipe faster?
You can opt for bacon or cooked ham to use when adding the ingredients directly into the baking dish. Even speck would work well.
