Baked shells

Baked shells

Preparation time:
15 minutes

Cooking time:
20 minutes


  • Fiorani pork salamella
  • Conchiglioni 320 g
  • Sweet Gorgonzola 250 g
  • Grated cheese 50 g
  • Whole milk 200 g
  • 00 flour 1 tbsp
  • Extra virgin olive oil 10 g
  • White onions 1
  • Butter 30 g
  • Salt and white pepper

How to prepare


Make the béchamel sauce

In a saucepan, melt the butter and then add all the flour and mix well. Pour in the hot milk and season with salt and pepper. Stir until thickened and add 50 g of gorgonzola from the total.

Cook pasta and salamella

Chop the onion and sauté it in the oil, then crumble the sausage and sauté over high heat for a few moments. Keep it aside. Boil the pasta in boiling salted water and drain it al dente, to rinse it immediately under cold water.

Stuff and bake

After having lightly greased a pan, place the tortiglioni with the opening facing upwards. Stuff them with béchamel, sausage and gorgonzola into small pieces. Complete with the grated cheese on the surface and cook in a preheated static oven at 200°C for 20 minutes.