The baked white pasta with mushrooms and provola is a rich and creamy first course, ideal for the autumn season but perfect all year round.
In this recipe, you can use fresh mushrooms like champignon, porcini, or mixed, but frozen ones, practical and always available, are also fine.
With the velvety bechamel sauce and the melted smoked provola, the result will be a gratin dish with an irresistible aroma, easy to prepare and suitable for family lunches and dinners.
I must say that we enjoyed it in the family because after a summer based on prosciutto and melon, caprese salad, cold stuffed tomatoes, starting to enjoy some warm and tasty dish again is gratifying!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Always on the topic of autumn recipes, I leave you some collections of recipes just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11.3 oz pasta (short pasta)
- 10.6 oz mushrooms (mixed)
- 7.1 oz provola (classic or smoked as you like)
- 1 cup bechamel
- 2 cloves garlic
- to taste chopped parsley
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste grated parmesan
Tools
- Saucepans
- Pans
Enjoy this Autumn Recipe with Me
I put the high-sided saucepan on the flame with salted water and proceed to boil the pasta.
Meanwhile, in a pan, I put a drizzle of oil and as soon as it’s hot, I add the garlic and let it brown. I add the mixed mushrooms (even frozen) and let them cook for about ten minutes.
I adjust with salt and pepper, remove the garlic cloves, and flavor with fresh chopped parsley.
In a bowl, I put the cooked mushrooms, the pasta boiled al dente, the béchamel sauce, and the provola.
I mix, blending the ingredients well, then pour them into a lightly oiled baking dish, leveling everything.
I sprinkle with grated cheese and bake at 392°F (200°C) for 15/20 minutes, just enough time for a tasty crust to form on the surface.
All that’s left is to serve it at the table … Bon appétit and happy cooking! Annalisa
Storage
In the fridge for 2 days, but if you like, you can freeze it already cooked.
