Zutaten
- Tagliolini 400 g
- Mixed sautéed mushrooms 250 g
- Béchamel sauce 500 g
- Grated Parmigiano Reggiano 100 g
- Fresh parsley
- Salt
- Pepper
- Extra virgin olive oil
Vorbereitung des Rezepts
1
Cook the tagliolini in salted water, then season them with béchamel sauce, Parmesan cheese, and chopped mushrooms.
2
With the help of a small bowl, shape the pasta into nests and place them on a non-stick baking tray or on a tray lined with baking paper.
3
Sprinkle with grated Parmesan cheese and bake in the oven at
180 °C until the desired golden color is reached.
