Baked Strozzapreti with Mushrooms and Sausage

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.