Conchiglie casserole

30 min.

CAPELLO BIANCO CONCHIGLIE RIGATE

200 g

Champignons

150 g

Garlic

2 cloves

Olive oil

2 tbsp.

Parsley

½ bunch

Ricotta cheese

150 g

Parmesan cheese

100 g

Salt

to taste

Butter

2 tbsp.

Grated nutmeg

1 pinch

Milk

150 ml

Flour

2 tbsp.

PREPARATION:

Boil conchiglie until al dente for 13 minutes in salted water in a large saucepan. Drain the water. Leave the paste to dry.
While cooking shells, cut mushrooms into small cubes and fry in a small saucepan with 2 tbsp. of heated olive oil. When the mushrooms are golden color, add finely chopped parsley and ricotta cheese. Mix well and remove from heat. Fill the conchiglie and place on the baking mold with the filling upwards.
For bechamel sauce, melt the butter over medium heat, add 2 tablespoons of flour and mix well. Then gradually pour the milk, whisk until homogeneous and silky. The sauce should be thick.
Pour the béchamel sauce on the conchiglie. Sprinkle with grated Parmesan on top.
Preheat the oven to 200 degrees and bake for 25 minutes. Serve the casserole hot. Buon appetito!