Baked Lumaconi Pasta with Sausage and Mushroom
Ingredients:
- 2 tablespoons, il Fustino Garlic Olive Oil
- 2 small, leeks - washed, peeled and sliced
- 2, Italian pork sausages - casings removed
- 1/2 cup, dry white wine
- 1 tbsp, tomato paste
- 7 ounces, maitake mushrooms - cleaned and roughly chopped
- salt and pepper
- 1/3 cup, butter
- 1/3 cup, all-purpose flour
- 1 1/2 cups, whole milk
- pinch of nutmeg
- 1 pound, lumaconi pasta
- 8 ounces, ricotta
- 2/3 cups, Parmesan - freshly grated
Directions:
Into a large skillet, warm the olive oil. Once warmed, add the cleaned and sliced leeks and saute over low heat for at least 10 minutes. When the leeks are soft break up the Italian sausage into pieces into the pan.
Increase heat to medium and cook the sausage until browned on all sides. Once sausage is evenly browned add 1/2 cup of white wine and let that cook into the leeks and meat. Once the wine is reduced slightly add in tomato paste and mushrooms. Cook over medium heat for about 10 minutes, stirring regularly. Season with salt and pepper to taste. If the mixture starts to look too dry add a splash of water. Remove from heat and set aside to cool.
In a large pot of salted water, cook the pasta to al dente per package instructions. Drain when ready.
Preheat oven to 350 degrees Fahrenheit.
Time to make the bechamel! In a medium saucepan melt the butter over medium-low heat. Stir in the flour until continue stirring until a smooth paste consistency forms. While you continue to stir, slowly pour the milk into the flour mixture until you get a smooth sauce, this takes about 5-7 minutes. Reduce heat, add in 1/3 cup grated Parmesan and stir until the sauce has thickened. Season with a pinch of salt, pepper and nutmeg. If you find your sauce is too thick after adding the cheese, add more milk.
To the cooled mushroom and leek mixture add ricotta and 1/3 cup grated Parmesan. Stir and season with salt and pepper to taste. Using an immersion blender, lightly pulse the mixture until the filling is a smooth but slightly chunky consistency.
Pour 1/2 of the the bechamel into the bottom of baking dish. Fill each lumaconi with the mushroom and leek mixture and place in the baking dish. Repeat until all the pasta is filled and in the dish. Top with the rest of the bechamel. Bake in the preheated oven for 20 minutes and then place under the broiler for 3-5 minutes or until golden brown on top.
Let rest for 5 minutes and serve.