Mushroom Pasta Gratin

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 300 g brown button mushrooms, cleaned and sliced (or mixed mushrooms)
• 1 onion, chopped (half of it comes from the bechamel sauce if using my recipe)
• 1 garlic clove, sliced
• 1/4 teaspoon dried rubbed sage
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon chili powder
• 250 g penne pasta, cooked according to package directions (whole wheat is fine)
• 1 mozzarella cheese, ball cubed (low-fat works fine)
• 3 tablespoons camembert cheese, cubed (low-fat works fine)
• 500 ml bechamel sauce (recommended basic béchamel sauce with lots of flavour)
• 5 tablespoons cheese, grated (i used a mix of 4 cheeses, use your favourite)

Recipe

• 1 in a frying pan heat the olive oil over medium heat. add the sliced mushrooms, onion and garlic. fry until slightly browned. add sage, rosemary, black pepper and chilli powder. set aside.
• 2 in your baking dish (it should hold about 1.5 l/6 cups) combine mushroom mixture, pasta, mozzarella and camembert.
• 3 pour the béchamel sauce over it and sprinkle with the shredded cheese.
• 4 bake in the pre-heated oven at 180°c/350°f for about 30 minutes or until nicely browned on top and sauce is bubbling.
• 5 allow to cool for 5 minutes before serving.