The stuffed conchiglioni with mushrooms and sausage is a rich and tasty baked pasta dish that brightened our day today and was also greatly appreciated by the young one at home!
I chose simple champignons, decidedly flavorful sausage, and a cascade of smooth béchamel to cover and coat the dish for a delightful crust!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a free recipe channel for everyone on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
Always on the THEME OF CONCHIGLIONI, here are more baked pasta recipes just below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
INGREDIENTS
- 320 g conchiglioni
- 250 g sausage
- 380 g champignon mushrooms
- 80 g grated Grana Padano
- 1/2 glass dry white wine
- 2 cloves garlic
- 600 g béchamel (check out my recipe)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
TOOLS
- Saucepans
- Baking Dishes
- Pans
FOR THE PREPARATION OF THE STUFFED CONCHIGLIONI WITH MUSHROOMS AND SAUSAGE RECIPE
Cleaning champignon mushrooms by wiping them with a damp paper towel, removing the hard and earthy parts.
If you want to wash them, be very quick, putting them quickly under running water and then slicing them thinly.
I put a dash of EVO oil in a pan and let the garlic cloves brown. At this point, I remove the garlic and add the mushrooms, increasing the heat and browning them for a few minutes to cook and release their abundant water.
I crumble the sausage and as I do, I place it directly in the pan, and once cooked, I deglaze with the white wine and leave it on the flame for about 7/8 minutes.
I mix and adjust the seasoning of the conchiglioni with mushrooms and sausage with salt and pepper.
Meanwhile, the sauce is cooking, I parboil the conchiglioni in salted boiling water for about 5/6 minutes.
Once al dente, I drain them, place them in a bowl, and cool them by adding a little oil to prevent sticking, or I rinse them under running water and then lay them on a towel, patting them dry.
At this point, I have two choices: individual baking dishes or a larger pan for all the guests… the choice is yours!
For convenience, I add about half of the béchamel (perhaps a bit much, but I like it well-seasoned, otherwise I’d make a sandwich) with some of the grated cheese to the pan with mushrooms and sausage and start filling the parboiled and cooled conchiglioni with a spoon.
I place a small amount of béchamel at the bottom of the chosen baking dish and, as I fill the conchiglioni, arrange them close together.
Now, finished with this, I distribute the remaining béchamel with the grated Grana and bake at 392/428°F, finishing cooking with another 15 minutes or so.
If you have leftovers of provolone, scamorza, or Galbanino cheese in the fridge, place them diced on the surface, so the crust will be even more delicious.
Once cooked, let it rest for a few minutes, and we’re ready to taste!
Enjoy your meal!
Annalisa
