Pasta Gratin
Pasta Gratin
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4-6 |
Tip ~To freeze: Add an extra ¼ pint of milk to the sauce. Spoon over the pasta to cover completely. Cool and freeze once the dish is prepared and uncooked. To use: Thaw overnight at cool room temperature. Cook as directed for about 1 hour.
Ingredients:
175g /6oz salted cashew nuts, roughly chopped
175g / 6oz button mushrooms, roughly chopped
75g / 3oz onion, roughly chopped
50g / 2oz celery, roughly chopped
butter or margarine
225g/8oz fresh spinach
salt and pepper
24 large pasta shells, about 150g (5oz)
40g / 1 ½ oz plain flour
750ml / 1 ¼ pints milk
1 bay leaf
275g / 10oz Lancashire cheese, coarsely grated
45ml/ 3 tablespoons chopped fresh parsley
1 egg
Method:
- Melt 50g /2oz butter in a large pan. Fry the nuts, mushrooms, onion and celery until golden and any excess liquid has evaporated.
- Wash the spinach and cook in a covered pan over a low heat until wilted. Drain well and roughly chop. Stir this into the onion mixture, season and cool.
- Cook the pasta shells in plenty of boiling salted water until just tender. Drain well.
- Fill the shells with the nut mixture and place in a singly layer in a large shallow ovenproof dish.
- Melt 40g / 1 ½ oz butter in a small saucepan. Add the flour a cook stirring for 1 -2 minutes before adding the milk and bay leaf.
- Bring to the boil and simmer, stirring for 2 -3 minutes. Discard the bay leaf.
- Off the heat, beat in the cheese, parsley, egg and seasoning. Spoon evenly over the pasta shells.
- Bake at 180C, 350F, Gas Mark 4 for about 40 minutes.