Baked Barilla® Whole Grain Shells with Porcini Mushrooms and Italian Sausage

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This is a great entrée for cool weather. Hearty sausage and meaty mushrooms add depth to a bechamel napping whole grain pasta.


  • 3.3 lb. Barilla Whole Grain Shells
  • 1/2 cup extra-virgin olive oil
  • 4 minced garlic cloves
  • 4 lb. crumbled plain Italian sausage
  • 2 cups white wine
  • 4 lb. diced fresh porcini mushrooms
  • as needed salt
  • as needed black pepper
  • 1 1/2 cups butter
  • 1 1/4 cups all-purpose flour
  • 1 gallon warm milk
  • 2 cups grated Parmesan cheese
  • 1/4 cup fresh parsley


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic contain refrigerate and use within several hours.

Step 2

Saute the garlic in the oil for a minute, then add the sausage and brown it well. Add the wine and let it reduce. Add the mushrooms and saute for a few minutes to release their liquid. Season with salt and pepper and set aside.

Step 3

Make the bechamel: Melt the butter and whisk in the flour. Gradually whisk in the warm milk until the sauce is thickened. Season with salt and pepper.

Step 4

Combine the sausage mixture, pasta, bechamel, parsley, and half of the cheese. Spread them in an oiled hotel pan. Top with the remaining cheese. Bake until browned on top or refrigerate and heat through to order.

Recipe Type: , Tags: , , ,
Chef Recommended Cuts
  • Whole Grain Elbows
  • Whole Grain Medium Shells
  • Whole Grain Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 642
Calories from Fat 270
% Daily Value*
Total Fat 30g
Saturated Fat 14g
Trans Fat 0g
Cholesterol 72mg
Sodium 619mg
Total Carbohydrate 63g
Dietary Fiber 8g
Sugars 12g
Protein 30g

Vitamin A %
Vitamin C %
Calcium %
Iron %
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.