Cook the pasta al dente in plenty of salted water.
Clean the mushrooms and roughly chop them. Cook them in a pan with a drizzle of oil over high heat for 20-25 minutes.
In another pan, sauté the sausage with a drizzle of oil, let it brown, and deglaze with the white wine until the alcohol has completely evaporated.
Drain the pasta and season it in a bowl with some of the béchamel sauce. Add the mushrooms, sausage, and provola, mixing well.
Cover a baking dish with a generous layer of béchamel sauce, add the pasta, and cover with another layer of béchamel sauce and plenty of Parmigiano Reggiano.
Bake at 180°C for 35 minutes, then raise the temperature to 195°C for another 15 minutes.
Pan
Baking dish
Bowl
Store in the refrigerator for up to 2 days in an airtight container.
It is recommended to serve hot to best enjoy the creaminess of the dish.
Italia, Emilia Romagna
| Energy (kcal) | 173.04 |
| Carbohydrates (g) | 12.5 |
| of which sugars (g) | 2.13 |
| Fat (g) | 9.7 |
| of which saturates (g) | 3.09 |
| Protein (g) | 7.93 |
| Fibre (g) | 0.84 |
| Salt (g) | 0.28 |
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