Last Updated on July 7, 2020 by Nina
Baked Conchiglioni
Baked Conchiglioni ( pasta ) with Béchamel
Ingredients
- 18 oz pasta conchiglioni
- 7 oz cheese valdostana fontina
- 2 oz of ham in one piece
- 1 can of peas
- ½ oz of dried mushrooms
- Grated parmesan
- A few pieces of butter
Béchamel:
- 3 oz butter
- 2 tablespoons of flour
- 3 cups of milk
- Salt
Instructions
- Cook the pasta al dente (do not overcook) in a pot with plenty of salted water and drain it.
- Meanwhile, prepare a very thin béchamel and add two tablespoons of grated parmesan to it.
- Cut the cheese and ham into small slices. Mix everything in a suitable bowl. Add the peas and mushrooms that you before soaked and fried in butter.
- Drain the pasta, and grease a fireproof bowl with butter. Arrange alternately a layer of pasta and a layer of a mixture of peas, mushrooms, and béchamel. Add one handful of grated parmesan and a few pieces of butter.
- Put the dish in the oven to bake for about half an hour. This is a very rich dish, suitable as a standalone dish.
