PACCHERI RIPIENI FUNGHI E SALSICCIA AL FORNO

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option with fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Cook the paccheri according to package instructions until al dente.

In a pan, heat olive oil and sauté the chopped onion until translucent.

Add the chopped mushrooms and cook until softened.

Remove the casing from the sausage and add it to the pan, cooking until browned.

Prepare the béchamel sauce by melting butter in a saucepan, then whisk in flour and cook for a minute.

Gradually add the milk, whisking continuously until the sauce thickens. Season with nutmeg and salt.

Fill the cooked paccheri with the mushroom and sausage mixture.

Place the filled paccheri in a baking dish, cover with béchamel sauce, and sprinkle with grated scamorza.

Bake in the oven until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens