Lumaconi with sausage and scamorza

Name: Lumaconi with sausage and scamorza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Celery 1 ½ cup; Carrots 3.5 oz; Red onions 5.25 oz; Lumaconi pasta 20; Sausage 1.1 lbs; White wine 2 oz; Scamorza (provola) cheese smoked 5.3 oz; Grana Padano PDO cheese (to grate) to taste; Fennel seeds 1 pinch; Fine salt to taste; Black pepper to taste; Whole milk 2.1 cups; Butter 3 ½ tbsp; Type 00 flour 0.4 cup; Nutmeg (to grate) to taste; Fine salt to taste

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1130

Calories per serving

Energy Kcal 1130
Carbohydrates g 70.8
of which sugars g 13.2
Protein g 43.3
Fats g 73.8
of which saturated fat g 33.46
Fiber g 3.6
Cholesterol mg 151
Sodium mg 2018

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Lumaconi con salsiccia e scamorza is a delicious dish that really captures the heart of Southern Italian cooking. It's perfect for family gatherings and celebrations. You know, these unique pasta shells are called lumaconi because they look like snail shells—really cool, right? They’re perfect for soaking up all the creamy and cheesy goodness stuffed inside. The filling is a hearty sausage ragù that becomes so tender when baked. And you can't forget those cubes of scamorza cheese—they add a touch of smoky magic.

Now, picture this: the whole thing topped with a rich layer of béchamel sauce bubbling up in the oven. It turns all golden, cheesy, and crispy in the best spots. When a platter of lumaconi con salsiccia e scamorza hits the table, it promises a meal that's super filling and comforting—ideal for sharing on a lazy Sunday.

And listen, in Southern Italy, pasta ripiena al forno is a tradition everyone loves. Countless variations keep it exciting. One fun version is 'lumaconi alla parmigiana.' The pasta is stuffed with ingredients inspired by eggplant parmigiana—sauce and cheese layers with that melty texture everyone really adores.

Here's the deal: this ricetta lumaconi ripieni stands out because the scamorza melts into the sausage, delivering a rich, savory punch. It's this blend of smoky cheese, juicy sausage, and pasta that sets it apart. I mean, way better than your typical lasagna. Whether you’re craving traditional flavors or something a bit different, lumaconi ripieni di salsiccia scores on all fronts. Many say it's ideal for feeding a crowd—especially when you want a dish that feels special without too much fuss. So, the next time you want to bring a touch of Southern Italy to your dining table, this is one pasta al forno recipe that seriously never fails to impress. Pretty simple!

INGREDIENTS

1130

Calories per serving

Ingredients for a 10.5-inch diameter baking pan: Celery 1 ½ cup (150 g); Carrots 3.5 oz (100 g); Red onions 5.25 oz (150 g); Lumaconi pasta 20; Sausage 1.1 lbs (500 g); White wine 2 oz (60 g); Scamorza (provola) cheese 5.3 oz (150 g) - smoked; Grana Padano PDO cheese to taste - (to grate); Fennel seeds 1 pinch; Fine salt to taste; Black pepper to taste

for the béchamel sauce: Whole milk 2.1 cups (500 g); Butter 3 ½ tbsp (50 g); Type 00 flour 0.4 cup (50 g); Nutmeg to taste - (to grate); Fine salt to taste

Preparation

How to prepare Lumaconi with sausage and scamorza

To make lumaconi with sausage and scamorza, start by preparing the Béchamel sauce: heat the milk in a saucepan 1; separately, melt the butter over low heat 2, then turn off the heat and add the sifted flour gradually 3, stirring with a whisk.

Put it back on low heat and stir until it turns golden: this way you will get the roux. Flavor the milk with nutmeg and a pinch of salt, then add it gradually to the roux 4, stirring vigorously with the whisk to prevent lumps. Cook for 5-6 minutes over low heat until the sauce has thickened 5, turn off the heat and set aside. Work on the ragout: remove the casing from the sausage 6 and set the meat aside.

Prepare the soffritto: peel the red onion and chop it 7, wash and peel the carrots and cut them into small cubes 8, wash and chop the celery stalk as well 9

then heat a drizzle of oil in a pan and add the vegetables 10, let the soffritto soften over low heat for at least 10 minutes, then add the crumbled sausage 11, stir to combine, season with salt and pepper 12

flavor with wild fennel seeds 13, then deglaze with white wine 14, cover with the lid and let it cook for about 15 minutes, when done, turn off the heat 15 and set aside.

Bring a pot of salted water to a boil, add the lumaconi 16 and cook them for 10 minutes (or for the time indicated on the package), making sure to keep them al dente 17. Transfer the lumaconi to a tray covered with a towel and let them dry and cool slightly to avoid burning yourself when filling them 18.

Finally, cut the scamorza into cubes 19. Now you can assemble the dish: take a 10.5-inch diameter baking dish, spread a layer of béchamel sauce on the bottom 20, then distribute a layer of ragout and flavor with some scamorza cubes 21.

In a bowl, mix the remaining ragout with the remaining scamorza cubes 22, then with the help of a spoon, fill the lumaconi with the ragout 23 and place them in the baking dish side by side 34.

Once finished, top the lumaconi with the remaining béchamel sauce 25 and grated Grana cheese 26. Broil them under the grill for 5 minutes, then take them out 27 and let them cool slightly before serving.

Storage

Store the lumaconi with sausage and scamorza in the refrigerator covered with plastic wrap for up to a couple of days. You can freeze them if you used fresh, not previously frozen ingredients.