Stuffed Lumaconi with Mushrooms and Sausage, a rich and flavorful first course perfect for serving during Sunday lunches or special occasions and holidays.
This pasta is great to prepare a little in advance and, like all baked pasta, is even better the next day. The filling based on mushrooms and sausage is enriched with smoked bacon and ricotta.
You can make the béchamel sauce at home or use the ready-made one, the indicated dose is for 500ml.
You can use both fresh and frozen mushrooms.
You can serve this dish either as a first course in an “important” lunch or as a single dish.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 840.14 (Kcal)
- Carbohydrates 22.85 (g) of which sugars 10.11 (g)
- Proteins 51.64 (g)
- Fat 60.87 (g) of which saturated 14.39 (g)of which unsaturated 9.99 (g)
- Fibers 1.69 (g)
- Sodium 1,986.02 (mg)
Indicative values for a portion of 230 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
- 10.5 oz lumaconi
- 1.1 lbs sausage
- 12.3 oz mushrooms (mixed)
- 1.8 oz smoked bacon
- 1 golden onion
- 3.5 oz ricotta
- 1.4 oz grated Parmesan cheese
- 1 pinch nutmeg
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- 2 cups milk
- 1.4 oz all-purpose flour
- 1.4 oz butter
Tools
- Pan
- Pot
- Colander
- Bowls
- Baking Dish
- Ladles
Recipe for Stuffed Lumaconi with Mushrooms and Sausage
Find this and other recipes in the collection EASTER MENU RECIPES.
Start preparing the stuffed lumaconi with mushrooms and sausage by making the béchamel sauce: you can find all the directions to prepare it in the GRATINATED CAULIFLOWER recipe.
Heat a couple of tablespoons of extra virgin olive oil in a pan.
Add the bacon and the sausage without casing and crumbled.
Cook for 5 minutes, then add the chopped onion and mushrooms.
Cook for 15 minutes, turn off the heat and let it cool in a bowl.
Season the lumaconi filling with salt, black pepper, and nutmeg.
Add the grated Parmesan cheese and ricotta.
Mix well to combine all ingredients together.
In the meantime, cook the lumaconi in salted water and drain them when they are very al dente.
Mine cooked for 14 minutes out of a 16-minute cooking time.
Drain the lumaconi and toss them with a little extra virgin olive oil to prevent them from sticking to each other.
Add half of the prepared béchamel sauce to the lumaconi filling bowl.
Mix with a spoon or spatula until you get a homogeneous mixture.
Spread a baking dish with some of the remaining béchamel sauce.
The one I used is 12 inches in diameter.
Fill the lumaconi with two or three tablespoons of filling.
You can alternatively use a piping bag.
Once filled, place them in the baking dish with the béchamel.
Cover the lumaconi with the remaining béchamel and a sprinkle of grated Parmesan cheese.
Bake the stuffed lumaconi with mushrooms and sausage in a fan oven at 356°F (or static at 392°F) for 15 minutes, a nice golden crust should form.
If they darken too much, cover them with a sheet of aluminum foil.
Bring them to the table immediately.
Stuffed Lumaconi with Mushrooms and Sausage
Consult this section to clear your doubts, if you do not find the answer to your question, comment or write to me using the form below.
Also try the white lasagna with speck and leeks!
FAQ (Questions and Answers)
How long can it be stored?
You can store this pasta for no more than two days in the refrigerator, preferably in an airtight container.
Are conchiglioni okay too?
Yes, in the same quantity.
Can I use just one type of mushroom?
Yes, if you want, but choose a fairly tasty and meaty type like porcini or cardoncelli.
With mushrooms and sausage, you can also make BRUSCHETTE WITH MUSHROOMS AND SAUSAGE.
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