Pasta dishes are loved by many for their ease and speed of preparation, for their universal compatibility with many other products. And if you also prepare some kind of sauce for them, then such a dish will suit the festive table. As one of these options, I propose to cook stuffed large shells (conciglioni) with cheese sauce, and use champignons and broccoli as the filling.
To prepare cheese sauce, grate the cheese on a fine grater.
In a small saucepan, melt the butter over a small fire, avoiding its burning.
Then pour cream into the butter, constantly stirring with a whisk. If desired, add salt and black pepper, mix.
When the cream mixture boils, turn off the heat and add almost all the grated cheese (leave some part for powder before baking).
Mix all this mass until the cheese is completely dissolved.
Wash and sort broccoli into small inflorescences.
In a saucepan, bring the water to a boil, salt a little and put the broccoli inflorescences there. Boil them for about 2-3 minutes. Then take the cabbage out of boiling water (it is still useful to us - do not pour it out) and put in a strainer, rinse with cold water - after such a “contrasting shower” the broccoli will retain its bright color.
Boil the water left after broccoli. Pour a tablespoon of olive oil into it and lay out the conciglioni (large shells). Cook them for two minutes less than indicated on the package. For example, in my case, instead of the recommended eight minutes, I cooked only five pasta. So they do not boil ahead of time and retain their shape.
Pull out almost ready shells on a sieve so that the glass has excess water, allow to cool slightly.
It remains to prepare the filling for shells.
Wipe the mushrooms with a napkin from possible dirt and finely chop.
The peeled garlic clove also needs to be chopped.
Heat olive oil in a skillet and fry mushrooms with garlic on it for five minutes.
Add boiled broccoli and some cheese sauce (3-5 tablespoons). Shuffle everything.
Put the cooled pasta into a baking dish and fill each shell with the prepared filling.
Pour over the remaining cheese sauce and sprinkle with delayed grated cheese.
Put the mold in the oven, already heated to 180 degrees. Bake for about 10 minutes.
Serve immediately until the cheese has frozen. Bon Appetit!