Paccheri pasta is typical of a new generation of Neapolitan formats, very original and particularly apt to being stuffed.
I created this stuffing using ingredients that are very popular in Northern and Central Italy: white truffles sauce, sausage, Porcini mushroom.
It is a luxurious dish, ideal for festive occasions like winter holidays.
It is also a bit time-consuming, but the stuffing, mushroom sauce, and bechamel one can be prepared one day in advance. Then, you can compose the dish just an hour before serving it.
In a blender, combine the ingredients for the filling. Mince everything finely and pour them in a piping bag.
In a pot, make a béchamel melting the butter over low heat, combining the flour and salt and whisking with a fork as you add to prevent lumps. Add the milk a little at a time, whisking as you pour. Raise the heat to medium-high, and bring to a boil. Simmer for about 5 minutes to thicken, whisking to prevent and break up any lumps (eventually use an immersion blender).
In another small pot, combine olive oil, parsley and garlic and simmer for 1 minute over very low heat, then join the mushroom, cover with a lid and cook for 2 minutes.
Join half of the mushroom to the béchamel and mix with an immersion blender.
Pour the sauce on a serving dish that can be used in the oven.
In a pot with salted water, boil the pasta for 2/3 of the cooking time indicated on the box.
Drain pasta and sprinkle with a tablespoon of olive oil and mix. When it is tepid, stuff it with the filling and gently lay it on the sauce, vertically.
Arrange the remaining mushroom around pasta and grate chips of Parmigiano using a potato-peeler.
Bake it in pre-heated oven for 10 minutes at 400 F. (200 C).