Baked Jumbo Shells filled with Zucchini and Mushrooms

Name: Baked Jumbo Shells filled with Zucchini and Mushrooms
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 serving
Ingredients: 200 gms – 7 oz. Jumbo Shells; 360 gms – 12.5 oz. button mushrooms; 2 tbsp extra virgin olive oil; 1 zucchini; 1 garlic clove; 2 tbsp onion; 50 gms – 1.75 oz. Italian Speck; 100 gms – 3.5 oz. Parmigiano Reggiano; 400 ml – 14 oz. béchamel sauce; 1 tbsp parsley; salt & pepper

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Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings
4
Course
Main Course
Cuisine
Italian

Baked Jumbo Shells filled with Zucchini and Mushrooms

Miles Hunt

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How to make a delicious Italian pasta bake with Jumbo Shells filled with zucchini and mushrooms!

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Ingredients

Servings

200 gms – 7 oz. Jumbo Shells Conchiglioni
360 gms – 12.5 oz. button mushrooms sliced
2 tbsp extra virgin olive oil
1 zucchini rughly chopped
1 garlic clove
2 tbsp onion chopped
50 gms – 1.75 oz. Italian Speck chopped
100 gms – 3.5 oz. Parmigiano Reggiano thinly grated
400 ml – 14 oz. béchamel sauce
1 tbsp parsley chopped
salt & pepper

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Notes

You can prepare this dish ahead of time and broil it before serving it. Keep it in the fridge, but make sure to bring it back to room temperature before putting it into the oven or the inside will remain cold!