Baked Conchiglie with Porcini and Sausage

Method

1. Heat a drizzle of extra virgin olive oil in a pan and sauté a little garlic.
2. Add the sausage, removed from casing and cut into pieces, and brown it.
3. Meanwhile, bring salted water to a boil for the pasta.
4. Cut the porcini mushrooms into pieces.
5. Add the mushrooms to the pan and sauté together.
6. Cut the provola cheese into cubes.
7. Cook the pasta 3 minutes less than package directions, then drain.
8. Off the heat, add béchamel sauce and a little tomato sauce to the pasta and mix.
9. Spread a little béchamel and tomato sauce on the bottom of a baking dish.
10. Add half of the pasta mixture, then the provola cubes, then the remaining pasta.
11. Top with more provola, a generous sprinkle of Parmesan, freshly ground black pepper, and fresh basil leaves.
12. Bake at 200°C (approx. 400°F) until golden and bubbly.