Pasta Shells Stuffed with Mushrooms

BAKED PASTA FOR HOLIDAYS

The holidays are approaching: the arrival of relatives, friends, we have to think about dishes to prepare for many people and possibly in advance. The conchiglioni( big shells) filled with mushrooms, prosciutto and bechamel are a truly appetizing pasta dish that we could define as the classic holiday dish , to be prepared the night before and baked a few minutes before lunch. Conchiglioni, due to their particular hollow shape, are a classic pasta shape to be enriched with the most varied fillings. In this recipe however we have chosen mushrooms, peas, cooked ham, béchamel sauce and grated cheese: when the conchiglioni are arranged in the pan, they will be grilled for a few minutes until a golden and crunchy crust is obtained.You can also prepre a vegetarian dish, just avoiding the prosciutto or lactose free with a lactose free bechamel.

INGREDIENTS

Conchiglioni Pasta 500 g = 2 cups

Garlic 2 cloves

Extra virgin olive oil 4 tablespoons

Mushrooms 500 g= 2 cups

Cooked ham (in a single slice to be diced) 125 g= ca. 4 ounces

Peas 250 gr.=1 cup

Grana Padano DOP or Parmigiano to grate 5 tablespoons

Parsley to chop 2 tablespoons

Salt to taste

Pecorino to grate 4 tbsp.(optional)

FOR THE BECHAMEL follow our recipe ,here the link

Ingredients 40 gr.=1.5 oz.

butter 40 gr.=1.5 oz.

flour 00/all -purpose 2 tbs.

milk 1 l.=34 f oz.

Nutmeg Pinch =1tsp. of

fine salt ,Pepper

PREPARATION

HOW TO PREPARE CONCHIGLIONI STUFFED WITH MUSHROOMS, HAM AND BECHAMEL

First clean the mushrooms ( if necessary)and chop them (not too fine)using a knife.

Finely chop the garlic cloves .

Cut the prosciutto in small cubes

Fry the garlic in a large pan in 2 tablespoons of oil, without burning them

Add the cleaned and cut mushrooms and cook them over high heat

In the meantime, prepare the bechamel with the doses indicated in this recipe.

In another pan, sauté the ham cubes with the peas and two tablespoons of oil until the peas are tender.

In a bowl, place the mushrooms, peas, ham, half the béchamel, 2 tablespoons of Grana Padano or parmigiano and 2 tablespoons of grated pecorino

Mix all the ingredients

In the meantime, boil the conchiglioni drain them when they are very al dente. Place them on a tray to cool

Fill the pasta shells with the mixture obtained, using a spoon and place them next to each other in an oiled baking tray.

Fill the entire pan with the stuffed conchiglioni

Cover the pasta shells with the béchamel sauce

Sprinkle them with the remaining grated Grana Padano and place them in the oven under the grill for a few minutes, just long enough to obtain a nice golden crust (about 10 minutes).

Serve the stuffed conchiglioni immediately