Pasta Italiano
This hearty and comforting baked pasta dish combines the rich flavors of a savory tomato and mushroom sauce with a creamy cheese sauce, all layered between tender pasta. Topped with a sprinkle of parmesan and fresh tomato slices, this dish is baked to perfection for a satisfying meal the whole family will love.
— Constant Cookbook
Ingredients
- 150g pasta (preferably bows or shells)
- For the Tomato Sauce
- 1 tsp olive oil
- 1 garlic clove, chopped
- 75g mushrooms, sliced
- 80g olives, chopped
- 400g chopped tomatoes
- 1tsp mixed herbs
- For the Cheese Sauce
- 570ml milk (semi-skimmed)
- 40g unsalted butter
- 40g plain flour
- 50g mozzarella, grated
- Garnish
- 1 tomato
- 25g parmesan, grated finely
Instructions
- Boil the pasta (a rough indicator of the cooking time is on the back of the packet) then strain in a colander.
- Fry the chopped garlic in oil in a saucepan for a few minutes and add the sliced mushrooms and chopped olives. Stir and add the chopped tomatoes with mixed herbs. Add the pasta, mix together and leave to stand.
- Put butter, flour and milk into a saucepan and bring to the boil, stirring constantly with a ballon whisk until you have a smooth glossy sauce. Add the grated mozarella off the heat and stir gently.
- Pour half of the cheese sauce into the bottom of the dish. Layer the tomato pasta sauce on top and finally cover with the remaining cheese sauce.
- Finally, garnish with tomato and parmesan and bake for 20 mins, Gas Mark 5 (190oC)
Yield
Serves 4
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