Baked paccheri with mushrooms and sausage

A lovely alternative to ordinary baked pasta. These paccheri can have many fillings: ricotta and spinach, red radicchio, artichokes and Scamorza. Use your imagination!
INGREDIENTS FOR 4
300 g paccheri
FILLING
500 g button mushrooms
400 g sausage
Chopped parsley
4 tablespoons grated Parmigiano
4 tablespoons béchamel
Extra virgin olive oil
Salt
Pepper
BÉCHAMEL
60 g flour
60 degrees butter
600//800 ml milk
Salt
Pepper
Nutmeg
TO FINISH
Butter
Grated Parmigiano
I trim earthy mushroom parts, rinse briefly, dry and slice.I cook paccheri in salted water until very firm, carefully drain and dry on a tea towel without breaking. I remove luganega sausage casing and crumble.I heat extra virgin olive oil in a large pan, add mushrooms, luganega, salt, pepper and parsley and cook.I make classic béchamel: melt butter, add flour, stir, then milk, stirring without lumps. Season with salt, pepper and nutmeg and cook about ten minutes. I used more milk for softer sauce.I mix 3/4 tablespoons béchamel into mushroom and sausage sauce.I add 3 tablespoons Parmigiano.I line a dish with parchment and put béchamel on the base.I stand paccheri upright and fill with a teaspoon or piping bag.I fill all and cover with remaining soft béchamel.I scatter with Parmigiano and butter knobs and bake at 180°C for about 20 minutes until golden.Flavoursome and soft with a crisp crust: delicious!