Baked pasta with mushrooms

Baked pasta is excellent for leftovers. I had sautéed mushrooms in the fridge, a sausage from another recipe and Formagella from Tremosine. I combined them and made 6 people happy 👍😜.

INGREDIENTS FOR 6 PEOPLE

500 g PACCHERI OR LARGE TORTIGLIONI

2 PACKS OF FRESH MIXED MUSHROOMS

1 OR 2 SAUSAGES

GRATED FORMAGELLA OR CACIOTTA

GRATED PARMESAN OR GRANA PADANO

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

BUTTER

BÉCHAMEL

500 ml MILK

50 g BUTTER

50 g TYPE 00 FLOUR

SALT

PEPPER

NUTMEG

PARMESAN OR GRANA PADANO FOR TOPPING

I cook the mushrooms with oil and butter. These packs also contain vegetables and parsley. I add salt and pepper.

I brown the sausage and add to the mushrooms.

I make béchamel in the usual way, making a roux with butter and flour.

I add hot milk, stir out lumps, season with salt, pepper and nutmeg and cook for 10 minutes from boiling.

I coarsely grate Formagella, Caciotta or your preferred cheese.

I cook the pasta until firm: the packet said 13 minutes; I cooked it for 10.

I drain into the mushroom pan.

I add half the béchamel and mix.

I butter a baking dish, add half the pasta and plenty of Formagella.

I add the remaining pasta and béchamel, thinning with milk if thickened. I sprinkle with grated cheese and butter knobs and bake at 180°C for about 30 minutes until a crisp crust forms.