Rigatoni with boscaiola



Autumn has arrived, and with it all the tastiest baking recipes! Today we want to reveal our version for making a really delicious rigatoni alla boscaiola timpani. With what? Mushrooms, sausage and béchamel will be the 3 protagonists of this dish that will drive your guests’ palates crazy.

An easy, quick and practical recipe for those who don’t have much time but don’t want to give up the taste of a delicious homemade baked dough. But you can easily favor other combinations – what are your favorites? – to make the cup that seduces you the most.


650 g short pasta 250 ml béchamel 400 g mushrooms 5 medium pork sausages Mozzarella to taste Smoked scamorza to taste Parmesan cheese to taste


To make the rigatoni alla boscaiola timbale, the first thing to do is to cook the pasta in plenty of salted water, add a drizzle of oil to prevent it from sticking and let it cool in a bowl ( preferably glass). Meanwhile, clean and cut the mushrooms into slices, remove the sausage from the casing and cut it into small pieces. Cook the mushrooms in a very hot pan and season them with oil, salt, parsley and a piece of garlic without the core. This way it will be more digestible. Once the mushrooms are cooked, remove them from the pan and add the pieces of sausage, cook them for a few minutes and add the mushrooms again to flavor them with the meat. Put the béchamel in the almost cold pasta and add the vinaigrette to the mushrooms and the sausage. Mix well so that the pasta collects all the sauce well before starting to make the layers in a saucepan with fairly high sides. Put a first layer of pasta in the pan, add the parmesan, mozzarella and small pieces of scamorza, be generous with the sauce! Rigatoni alla boscaiola are not famous for being light, but for being delicious. Once you’ve reached the final layer, sprinkle the surface of the rigatoni alla boscaiola with plenty of Parmesan cheese to create a delicious crust and brown the pasta. All you have to do is serve your rigatoni alla boscaiola hot, your guests will love it!

If this version intrigued you and you want an alternative right away, we’re going to fish another easy baked pasta recipe from our archives: single-serving lasagna with pesto and scamorza cheese. And as always, bon appetit at VelvetMAG!

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