Recipe for stuffed paccheri with mushrooms and sausages

Sauté the chopped shallot and garlic in 2 or 3 tablespoons of olive oil. Add the crumbled sausages after removing their casing. Cook over low heat while stirring regularly. After a few minutes, add the white wine, let it evaporate, then add the mushrooms cut into small pieces. Cook over medium heat, season lightly with salt and pepper, and mix well. Turn off the heat when the mushrooms are cooked.

Place the paccheri in boiling salted water and let cook for half the time indicated on the package. Reserve in a dish, remembering to keep some of the pasta cooking water.

Prepare your béchamel sauce: melt the butter, add the flour, and mix with a wooden spoon. Remove from heat and add the warm milk to your mixture. Whisk vigorously to prevent lumps from forming. Once the desired consistency is achieved (it should not be thick), season with salt, pepper, and add nutmeg.

Add a few spoonfuls of béchamel sauce to the sausage and mushroom mixture. Mix well.

In a baking dish, pour a little béchamel sauce over the entire surface. Place the first piece of pasta, fill it with your sausage filling. Stand it upright and continue in this manner until all your pasta is used up. Pour the remaining béchamel sauce over all the pasta and generously grate some cheese on top. Bake in the oven for about 35 minutes at 180°C.

Pour the remaining béchamel sauce over all the pasta and generously grate some parmesan. Bake in the oven for about 35 minutes at 180°C.

To finish, before serving, let rest for a few moments.