Start by making the filling.

Sauté the garlic with 1 of the tbsp of extra virgin olive oil for 1 minute, then add the sliced mushrooms to it. Stir, season with salt and cook for a few minutes until soft. When ready, add the chopped parsley, mix, turn the fire off and keep aside to cool down.

Sauté the chopped onion and Italian speck with the remaining 1 tbsp of extra virgin olive oil for a couple of minutes. Add the chopped zucchini and mix well. Season with salt and add a couple of tbsp of water. Cook, covered, for 5 to 10 minutes, or until the zucchini are soft. Keep aside to cool down.

When the vegetables have cooled down, put them in a mixer with 130 ml – 4.5 oz. of the béchamel sauce (about 1/3 of the total béchamel sauce you have prepared) and blend well. Add half of the thinly grated Parmigiano Reggiano and mix well.

Now that your filling is ready, you can cook the pasta. Do so following the steps on “How to cook pasta “al dente”. Only cook it for about 2/3rd of the time written on the package. This step is really important so that the final result is not overcooked. Remember that the pasta will keep cooking in the oven, so do not worry… it will NOT be raw (it will be al dente).

Drain the Conchiglioni and rinse them under cold water. Put them in a bowl with a teaspoon of extra virgin olive oil. This way they won’t stick and it will make it easier for you to fill them.

Put some of the remaining béchamel sauce at the bottom of an oven proof dish. Then fill the pasta with the prepared filling and put each filled piece in the oven proof dish in a single layer. Cover with the remaining béchamel sauce and finely grated Parmigiano Reggiano.

Broil them in a pre heated oven at 200°C – 390°F for about 10 minutes, or until the top gets golden and slightly crunchy.

Serve warm!