Baked shells

Baked shells

Preparation time:
15 minutes

Cooking time:
20 minutes

Ingredients

  • Fiorani pork salamella
  • Conchiglioni 320 g
  • Sweet Gorgonzola 250 g
  • Grated cheese 50 g
  • Whole milk 200 g
  • 00 flour 1 tbsp
  • Extra virgin olive oil 10 g
  • White onions 1
  • Butter 30 g
  • Salt and white pepper

How to prepare

1

Make the béchamel sauce

In a saucepan, melt the butter and then add all the flour and mix well. Pour in the hot milk and season with salt and pepper. Stir until thickened and add 50 g of gorgonzola from the total.
2

Cook pasta and salamella

Chop the onion and sauté it in the oil, then crumble the sausage and sauté over high heat for a few moments. Keep it aside. Boil the pasta in boiling salted water and drain it al dente, to rinse it immediately under cold water.
3

Stuff and bake

After having lightly greased a pan, place the tortiglioni with the opening facing upwards. Stuff them with béchamel, sausage and gorgonzola into small pieces. Complete with the grated cheese on the surface and cook in a preheated static oven at 200°C for 20 minutes.

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