Baked Strozzapreti with Mushrooms and Sausage

Name: Baked Strozzapreti with Mushrooms and Sausage
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Cuisine: Italia
Ingredients: 500 g Strozzapreti; 800 mL Béchamel; 250 g Provola; 500 g Mushrooms; 350 g Sausage; 100 mL White wine; to taste Parmigiano Reggiano; to taste Salt; to taste Extra virgin olive oil

@lottoconladieta

Category: First courses

A rich and tasty main course, perfect for family lunches or special occasions.

Difficulty: Medium

Cooking time: 50 minCooking: 50 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

lottoconladieta@lottoconladieta

Ingredients

No. Servings

Strozzapreti500g
Béchamel800mL
Provola250g
Mushrooms500g
Sausage350g
White wine100mL
Parmigiano reggianoto taste
Saltto taste
Extra virgin olive oilto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 6
Cook the pasta al dente in plenty of salted water.
STEP 2 OF 6
Clean the mushrooms and roughly chop them. Cook them in a pan with a drizzle of oil over high heat for 20-25 minutes.
STEP 3 OF 6
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.
STEP 4 OF 6
Drain the pasta and mix it in a bowl with some of the béchamel. Add mushrooms, sausage, and provola, mixing well.
STEP 5 OF 6
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.
STEP 6 OF 6
Bake at 180°C for 35 minutes, then increase the temperature to 195°C for another 15 minutes.

Suggestions

Pan
Baking dish
Bowl

General Information

Storage notes

Store in the refrigerator for up to 2 days in an airtight container.

More information

It is recommended to serve hot to best appreciate the creaminess of the dish.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 6

Cook the pasta al dente in plenty of salted water.

STEP 2 OF 6

Clean the mushrooms and roughly chop them. Cook them in a pan with a drizzle of oil over high heat for 20-25 minutes.

STEP 3 OF 6

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.

STEP 4 OF 6

Drain the pasta and mix it in a bowl with some of the béchamel. Add mushrooms, sausage, and provola, mixing well.

STEP 5 OF 6

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.

STEP 6 OF 6

Bake at 180°C for 35 minutes, then increase the temperature to 195°C for another 15 minutes.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	117.04
Carbohydrates (g)	3.9
of which Sugars (g)	1.73
Fat (g)	8.3
of which Saturates (g)	2.49
Protein (g)	5.93
Fiber (g)	0.44
Sale (g)	0.18