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Pasta with bechamel sauce, mushrooms and mozzarella

Pasta with bechamel sauce, mushrooms and mozzarella

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I prepared this delicious recipe according to a recipe taken from Rocsi. Thanks for the recipe! : *

  • 300 g pasta (I used pens)
  • 1 small jar of mushrooms
  • 1 clove of garlic
  • 150 g mozzarella Delaco
  • 30 g grated cheese
  • salt
  • pepper
  • 2 tablespoons oil
  • For bechamel sauce:
  • 350 ml milk
  • 30 g butter
  • 30 g flour
  • salt
  • pepper
  • 1 teaspoon dried oregano



Chef Chefs

Tags: pasta with bechamel sauce, mushrooms and mozzarella, pasta, sauce, bechamel, butter, mushrooms, mozzarella, delaco, pasta with sauce, cheese sauce, Penne recipes

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Pasta with bechamel sauce, mushrooms and mozzarella:

Wash the mushrooms, drain them well and cut them into pieces.

Heat the oil in a pan, put the mushrooms and crushed garlic. Choke for a few minutes, then let cool.

In a pot, put salted water to boil and, when the water boils, let the pasta go. Let them boil for 8 minutes, then take them off the heat and put them in a sieve to drain the water.

Bechamel sauce:

Put a pan on the fire, melt the butter and add the flour. Mix the two well, then pour the warm milk. With a whisk, stir continuously until the flour dissolves and let it boil until the sauce becomes thick. Add salt, pepper and dried oregano.

Remove the sauce from the heat and add the mushrooms. Add diced mozzarella, and cooked and well drained pasta and mix well.

Grease a heat-resistant dish with butter and pour the composition. Put the dish in the hot oven, at 180 degrees C, for 10-15 minutes, take it out and sprinkle the grated cheese, then put it back in the oven until it melts. Take the dish out of the oven and serve the hot pasta.

Video: Secrets to a perfect Bechamel - White Sauce. Christine Cushing