Ingredients:
Serves 4
In a pan, heat 8 tablespoons of oil and start cooking the minced cloves of garlic. Be careful that it doesn't burn. Then add the mushrooms and cook on medium-high heat. When the mushrooms are cooked through add the parsley and a pinch of salt. Serves 4
- 300g conchiglioni (large shell) pasta
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 500g mushrooms (diced in cubes of about 1cm)
- 125g ham (in cubes)
- 2 zucchini (diced in cubs of about 1cm)
- 2 tbsp parsley, chopped
- 100g parmesan cheese, grated
- 50g pecorino cheese, grated
- salt
- 500ml Bechamel Sauce
Directions:
In the meantime prepare the béchamel sauce. You can follow the link in the ingredients and follow the recipe.
In another pan heat 2 tablespoons of oil and cook the ham and zucchini cubes until the zucchini have softened, but not turned mushy.
In a food processor put the mushrooms (but reserve 4 tablespoons of the mixture), the zucchini and ham mixture, half of the béchamel sauce (250ml), half of the parmesan (50g) and the pecorino cheese. Blend on low for a short time, until the mixture still has small cubes of the ingredients visible.
Cook the conchiglioni pasta about half way through, until still very al dente. Rinse under cold water to stop the cooking, then add a small amount of olive oil and mix slowly, so they don't stick together.
Start filling the conchiglioni and place side by side in a large dish. Add the reserved 4 tablespoons of mushrooms to the remainder of the béchamel sauce (250ml). You can add a small amount of milk if the béchamel sauce has become too thick. Pour the sauce on top of the filled pasta, then sprinkle with the remaining parmesan.
Cook in the oven at 190 degrees Celsius, until the pasta is cooked and a golden crust forms on top.
Adapted from Original Recipe
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