This is a great entrée for cool weather. Hearty sausage and meaty mushrooms add depth to a bechamel napping whole grain pasta.


Baked Whole Grain Shells with Porcini Mushrooms and Italian Sausage
3.3 pounds Barilla Whole Grain Shells
1/2 cup extra virgin olive oil
4 minced garlic cloves
4 pounds crumbled plain Italian sausage
2 cups white wine
4 pounds diced fresh porcini mushrooms
salt as needed
black pepper as needed
1 1/2 cups butter
1 1/4 cups all purpose flour
1 gallon warm milk
2 cups grated parmesan cheese
1/4 cup fresh parsley