How to make
First prepare the filling by chopping and frying the onion, until it softens. Add the minced meat diluted with a little water, the tomato sauce and paste and a little salt. Stir, until the minced meat is crumbly and the liquid has almost evaporated.
Cut the chicken fillets into small cubes and add them to the minced meat along with the mushrooms, strained from the marinade. Season with salt and dry and fresh spices. The quantity I have suggested is indicative, so you can change it according to your taste. Add a little more water and cook, until the chicken turns white and the filling remains in fat.
Boil the pasta according to the manufacturer's instructions. It's best for them to be al dente. Strain and spray with olive oil to prevent the pasta shells from sticking to each other.
As soon as they have cooled slightly, arrange them in a tray with the openings facing upwards and using a spoon, fill the holes with the filling. Arrange the sliced mozzarella on top of the stuffed lumaconi and start preparing the Béchamel, which is cooked very quickly.
Heat the milk and in a pan, melt the butter along with the oil, to make sure it doesn't burn. The heat is moderate. When bubbles start to appear, pour the flour all at once and stir, until it acquires a light golden brown color and smells nice.
Lower the heat further and pour the milk in a thin stream, by beating continuously with a wire whisk. Even if you get some lumps at first, don't worry, as you keep beating they will disappear and the béchamel will become smooth.
Season with salt, black pepper and nutmeg and cook to desired consistency over low heat, by stirring constantly. It usually takes 6 to 10 minutes.
Pour the bechamel sauce over the dish and sprinkle with the grated cheeses - gruyere and emmental. Bake in an oven heated to 390°F (200°C) until it acquires a golden brown color.
Enjoy your meal!
