Jumbo shell pasta (or, as they call it in Italy, Conchiglioni pasta) is perfect to be stuffed with the most delicious ingredient! Today we stuff it with a creamy Ricotta, sausage, and mushroom filling, then bake them. It is a first course with a rustic flavor that both kids and adults will love! Discover how to make ita t home!
00:00 - INTRODUCTION
00:13 - HOW TO MAKE BÉCHAMEL SAUCE
00:54 - MUSHROOM CUTTING
01:06 - MUSHROOM COOKING
01:35 - SAUSAGE BROWNING
02:10 - HOW TO MAKE THE FILLING
02:34 - PASTA BAKE
03:10 - BAKING
03:20 - FINAL PRESENTATION
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INGREDIENTS AND RECIPE:
Conchiglioni pasta (jumbo shells) 1/4 lb (120g)
Mushrooms 1 lb (500g)
Sausage 1/2 lb (200g)
Onion 2/3 cup (35g)
Ricotta cheese 1 cup (200g)
Mozzarella cheese 1/4 lb (100g)
Wine to taste
Salt to taste
Olive oil to taste
Garlic 1 clove
Parsley to taste
FOR THE BÉCHAMEL SAUCE
Butter 3 tbsp (50g)
Flour 1/3 cup (40g)
Milk 2 and 1/4 cups (500g)
Salt to taste
Nutmeg to taste
Pour water into a pot. As soon as it starts to boil, add salt, and cook the Conchiglioni pasta for half the time indicated on the package. Do not worry: it will continue to cook in the oven. When cooked, drain the pasta and add a drop of oil so that it does not stick.
Now prepare the béchamel sauce. Heat the milk without bringing it to a boil. Pour the butter in pieces into a saucepan. When melted, add salt and grated nutmeg, pour in the flour all at onc,e and mix with a whisk to avoid lumps. Pour the hot milk in two parts, stirring with a whisk to get a smooth sauce without lumps. Bring to a boil and cook for a few minutes.
Clean the mushrooms, remove the lower part of the stem, wash them quickly under running water, and cut them into small pieces. Pour some extra-virgin olive oil into a frying pan and add the garlic clove (pierce it on a toothpick so that it will be easy to find the garlic when you need to remove it). Put the pot on the stove, add the mushrooms, season with salt, and add chopped parsley. Cover with a lid, and cook for 15 minutes, stirring occasionally. When cooked, remove the garlic.
Pour extra-virgin olive oil into a frying pan, add the chopped onion, remove the skin from the sausage, then chop it and add it in the pan. Let it brown, add half a glass of white wine, and continue cooking for 10 minutes.
Turn on the static oven at 180°C/350°F. Pour half of the mushrooms into a bowl, set the rest aside. Add the sausage, Ricotta cheese, and a ladleful of béchamel sauce, and mix well. Spread the béchamel on the bottom of the baking pan, arrange the jumbo shells and stuff them with the filling you have just prepared. Sprinkle with the remaining mushrooms, the diced Mozzarella, and the remaining bechamel sauce. Bake in a hot oven for 20 minutes.
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