Serves 2

• 14 conchiglioni shells cooked al-denti
• 2 rashers of bacon finely diced
• 4oz mushrooms quartered
• 1/2 and onion finely diced
• 1 garlic clove, finely diced
• 1/2 pint of white sauce
• 1/2 teaspoon fresh English mustard
• 1 oz cheddar grated
• 1oz Jarlsberg cheese grated
• grated parmesan
• chopped parsley
• pinch paprika pepper
• oil
• salt and pepper to taste

1. gently fry the onion, garlic and bacon in the oil until cooked, without browning
2. add the mushrooms and cook for a further 5-7 minutes
3. season well
4. fill the cooked shells with the bacon/mushroom mix
5. carefully place in an oven proof dish
6. mix the cheeses and mustard into the sauce, and pour over the pasta shells
7. sprinkle with the grated parmesan, parsley and paprika
8. cook in an oven at 170 dgs for 15 minutes
9. serve