Baked pasta with mushrooms
Baked pasta with mushrooms
 Prep Time ~ 20mins | Cooking Time ~ 40mins |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ ? |  Serves ~ 4 |
Tip ~
Ingredients
75g / 3oz butter, plus extra for greasing
350g / 12oz mixed mushrooms, sliced
350g / 12oz dried pasta
2 egg yolks
4 tbsp freshly grated pecorino cheese
Salt and pepper
Bechamel sauce:
50g / 2oz unsalted butter
50g / 2oz plain flour
500ml / 18floz milk
1 bay leaf
140g / 5oz fontina cheese, thinly sliced
Salt and pepper
Pinch of grated nutmeg
Method
- Melt 25g / 1oz of the butter in a large pan. Add the mushrooms and cook over a low heat, stirring occasionally, for 10 minutes. Preheat the oven 200C, Gas mark 6.
- To make the béchamel sauce: melt the butter in a saucepan, add the flour and cook over a low heat, stirring for 1 minute. Remove from the heat and stir in the milk. Return to the heat and bring to the boil, stirring constantly until thick and smooth. Add the bayleaf and simmer for 2 minutes. Remove the bay leaf; add the fontina cheese and season with salt, pepper and nutmeg. Remove from the heat.
- Meanwhile, bring a large pan of salted water to the boil. Add the pasta, bring back to the boil and cook for 8 - 10 minutes. Drain and return to the pan, add the remaining butter, egg yolks and about one third of the sauce, then season to taste. Toss well to mix, then gently stir in the mushrooms.
- Lightly grease a large, ovenproof dish and spoon in the pasta mixture. Pour over the remaining sauce evenly and sprinkle with the grated pecorino.
- Bake in a preheated oven for 15 - 20 minutes or until golden brown. Serve immediately.