A rich and tasty main course, perfect for family lunches or special occasions.
Cook the pasta al dente in plenty of salted water.
Clean the mushrooms and roughly chop them. Cook them in a pan with a drizzle of oil over high heat for 20-25 minutes.
In another pan, sauté the sausage with a drizzle of oil, let it brown and deglaze with white wine until the alcohol has completely evaporated.
Drain the pasta and mix it in a bowl with some of the béchamel. Add mushrooms, sausage, and provola, mixing well.
Cover a baking dish with a generous layer of béchamel, add the pasta, and cover with another layer of béchamel and plenty of Parmigiano Reggiano.
Bake at 180°C for 35 minutes, then increase the temperature to 195°C for another 15 minutes.
Pan
Baking dish
Bowl
Store in the refrigerator for up to 2 days in an airtight container.
It is recommended to serve hot to best appreciate the creaminess of the dish.
Italia, Emilia Romagna
| Energy (kcal) | 117.04 |
| Carbohydrates (g) | 3.9 |
| of which Sugars (g) | 1.73 |
| Fat (g) | 8.3 |
| of which Saturates (g) | 2.49 |
| Protein (g) | 5.93 |
| Fiber (g) | 0.44 |
| Sale (g) | 0.18 |
