Pasta shells filled with radicchio
Ingredients for 4 people
- 500 g giant pasta shells (conchiglioni)
- 1 large head of radicchio
- 1 onion
- 250 g mortadella
- 250 g mature cheese
- 30 g butter
- 1 tub bechamel sauce or sour cream
- 4 tablespoons Grana Padano or Parmigiano cheese, grated
- 1/2 glass white wine
- extra virgin olive oil
Preparation
- Cut the mortadella into cubes, chop the onion and fry, add the cubed mortadella and brown gently.
- Finally add the sliced radicchio, blend with the wine and let it soften in the pan.
- Add the béchamel sauce to the mixture with the coarsely grated cheese and mix well.
- Boil the pasta until al dente, drain and place the shells in a single layer in a baking tray lightly greased with butter.
- Stuff each shell with the mixture and sprinkle the rest on their surface.
- Sprinkle with the cheese and bake for 20 minutes at approx. 180°C until the surface of the pasta is golden brown.
