Description
We promise you the more cheese the better for this recipe.
Ingredients
Scale
For the pasta:
- 1 lb dried pasta such as penne or rigatoni
- 1/2 lb fresh mozzarella (approx.), cut in cubes
- 1/2 lb smoked scamorza (approx.), cut in cubes
- 1 lb champignon or button mushrooms
- 2 –3 tbsp extra virgin olive oil
- 2 garlic cloves
- 2 tbsp minced fresh parsley
- 2–3 tbsp butter
- 3–4 tbsp grated Parmesan cheese
- Salt and pepper to taste
For the béchamel sauce:
- 3 and 1/3 cup whole milk
- 6 tbsp butter
- 2/3 cup all-purpose flour
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- First, make the béchamel sauce. Melt the butter in a large saucepan over low heat.
- Sift the flour and add it to the butter, mixing it with a wooden spoon until you get a thick and smooth paste (roux). Let the mixture cook for 1 minute, stirring frequently to prevent it from sticking to the pan and burning.
- Meanwhile, heat the milk in a different pot without bringing it to boil. It should be lukewarm.
- Take the roux off the heat and add the milk, whisking vigorously to break any lumps.
- Place the béchamel back on the stove. Season with nutmeg, salt, and pepper and cook it for about 6 or 7 minutes, stirring frequently, until you get the right consistency. Set aside.
- Clean the mushrooms and slice the ends off the stems.
- Slice the cleaned mushrooms.
- Heat the olive oil in a pan, add the garlic cloves, and lightly crush them with a spoon to release their flavor. Cook for 2 minutes.
- Add the sliced mushrooms, season with salt and pepper, and sauté until tender and the liquid they release cooks away. About 10 minutes.
- Remove the garlic cloves and add minced parsley, stir to combine. Remove from the heat.
- Meanwhile, cook pasta in salted boiling water, but keep it very al dente, about 3 or 4 minutes less than the recommended cooking time. Drain and mix it with the sautéed mushrooms and half of the béchamel sauce.
- Grease an oven-safe baking dish with 1 tbsp butter, cover the bottom with a thin layer of béchamel sauce, add half of the cooked pasta, distribute half of the cheeses on top and cover with another thin layer of béchamel sauce. Repeat.
- Scatter 2 tbsp butter on top and generously sprinkle with Parmesan cheese.
- Bake in the oven at 375° for 30 minutes, until the surface turns golden brown. Let rest for few minutes before serving.