Capellini + Bolognese

Capellini with Bolognese-stuffed mushrooms


  • 200g of Panzani Capellini
  • 1 jar of Panzani Bolognese sauce
  • 12 big white mushrooms
  • 100g grated emmental
  • 3 sprigs of flat-leaf parsley
  • A drizzle of olive oil

Preparations steps

  • 1. Preheat the oven to 200 ° C.
  • 2. Using a wet cloth, gently rub the mushroom heads (use the feet to make an omelette, for instance), so as to clean them without filling them with water, and place them in a dish, seasoned with salt and pepper.
  • 3. Fill the mushroom heads with half the Bolognese sauce. Cover with shredded cheese and bake for 10 minutes.
  • 4. Meanwhile, cook the pasta in salted water, drain and mix with in the rest of the re-heated Bolognese sauce.
  • 5. Divide pasta among plates, and sprinkle with coarsely chopped parsley. Place the grilled mushrooms on the plates, and serve hot.

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