Pasta shells with mushrooms and ricotta
400 gr conchiglioni “shells” pasta
1 jar mushroom Boscaiola
400 gr ricotta
Bechamel to taste
Parmigiano Reggiano to taste
Cook the pasta shells in plenty of salted water, drain them and cool them under cold water. In the meantime liquidise the mushrooms with the ricotta, add the bechamel, grated parmesan and fill the pasta shells. Arrange the pasta shells in a buttered baking dish and cover them with a few spoonfuls of bechamel, parmesan and bits of butter. Bake at 180°C for 15 minutes.