Stuffed conchiglioni with mushrooms a tasty and flavorful first course. On Sundays and holidays, Baked Pasta is never missing at my house. A classic that immediately brings joy and makes it feel like a celebration. This tradition dates back to my childhood when that huge pan of Baked Pasta hot and steaming would lighten up the family table on special days when we were happy and perhaps didn’t even notice! And this tradition remains a part of my habits even if often in many different versions. The recipe I want to tell you about today is for a Pasta filled with mushrooms that I prepared for the Sunday lunch. I used large conchiglioni that I filled with mushrooms and béchamel. Let’s hurry into the kitchen and prepare some delicious Conchiglioni with mushrooms
AND DON’T MISS THESE RECIPES TOO:
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- WHITE BAKED PASTA WITH PEAS the first course that conquers everyone
- LASAGNA WITH MUSHROOMS AND SPECK the creamiest and best
- SORRENTINE BAKED PASTA the first course that conquers everyone at the table
- STUFFED LASAGNA SWIRLS BAKED a perfect baked pasta first course
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 436.60 (Kcal)
- Carbohydrates 45.82 (g) of which sugars 4.42 (g)
- Proteins 21.65 (g)
- Fat 19.76 (g) of which saturated 11.58 (g)of which unsaturated 6.30 (g)
- Fibers 2.05 (g)
- Sodium 451.22 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Pasta with Mushrooms
- 24 conchiglioni
- 1.1 lbs champignon mushrooms
- 1.75 cups béchamel
- 2.8 oz grated parmesan cheese
- 5.6 oz mozzarella
- to taste extra virgin olive oil
- 1 sprig parsley
- 1 clove garlic
- to taste salt
How to prepare Stuffed Conchiglioni with Mushrooms
First, prepare the mushrooms. Clean the mushrooms by removing the earthy part. Wash them quickly under running water or simply wipe them with a paper towel. Cut them into small pieces. Pour 2 tablespoons of extra virgin olive oil into a pan, add the garlic clove and the mushrooms. Add a pinch of salt and let them cook over medium heat for 7-8 minutes, stirring often with a wooden spoon. At the end of cooking, remove the garlic clove and add the chopped parsley.
Prepare the béchamel following my recipe you can find HERE. Boil the pasta in plenty of salted boiling water and also add a tablespoon of oil to prevent the pasta from sticking. Drain the pasta al dente and let it cool upside down on a kitchen towel.
Mix the mushrooms with 2/3 of the béchamel, half of the grated parmesan cheese, and the mozzarella cut into small cubes in a bowl. Spread 2-3 tablespoons of béchamel on the bottom of a baking dish. With the help of a teaspoon, fill the conchiglioni. Arrange them side by side in the baking dish with the filling facing up as you prepare them.
Add the remaining béchamel and plenty of grated parmesan cheese on top. Cover the baking dish with a sheet of aluminum foil and let the stuffed conchiglioni with mushrooms cook in a preheated oven at 375°F for 18 minutes. After the first 10 minutes of cooking, remove the aluminum foil and continue cooking for a delicious gratin
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If there is leftover Stuffed Pasta, store it in a container in the fridge for 1-2 days or you can also freeze it
For a tastier and more flavorful filling, you can add cooked ham or speck cut into small pieces
Don’t miss the recipe for Baked Lasagna with Béchamel and Ragù
