Ingredients
- 400g conchiglioni pasta
- 400g sausage
- 100g breadcrumbs
- 100g parmesan cheese
- 30g dried porcini mushrooms
- 400ml béchamel sauce
- flavour up your pizza
- 1 clove garlic
- fresh parsley
- salt
Preparation of the recipe
1
Soak the Casa Rinaldi dried mushrooms in water. After a few minutes, squeeze out the excess water and chop them into pieces.
2
In a skillet, sauté a clove of garlic, then cook the sausage together with the mushrooms. Add salt and finely chopped parsley.
3
Cook the Casa Rinaldi Conchiglioni in salted boiling water for about half the recommended time (7–8 minutes). Drain and place them upside down on a clean kitchen towel to cool.
4
For the filling: In a bowl, mix the cooked sausage and mushrooms with béchamel sauce, grated Grana cheese, and Casa Rinaldi Flavour Up Chili Oil. Fill each conchiglione with this creamy mixture.
5
Spread a thin layer of béchamel (diluted with a bit of pasta cooking water) on the bottom of a baking dish, then arrange the filled conchiglioni on top.
6
Cover with more béchamel, sprinkle with Parmigiano Reggiano and breadcrumbs, and drizzle with a touch of Flavour Up Chili Oil.
7
Bake at 180°C (350°F) for about 20 minutes, until golden and slightly crispy on top.
