Baked pasta is very easy to make. Combine your favorite shape of pasta with béchamel sauce, cheese and enjoy a great meal! In terms of additional ingredients, for example as meat or vegetables, simply use what you have on hand.
Serves: 4-5 Prep. time: 10′ Cooks in: 1:10′ Ready in: 1:20′
350 g tagliatelle or linguini
300 g white mushrooms, sliced
2 garlic cloves, finely chopped
150 ml single cream
150 g butter
50 g flour
500 ml warm milk
1 cup Parmesan, grated 1 pinch nutmeg
parsley, finely chopped
In a large pan on medium heat melt 30g butter and cook garlic for 1 min. Stir in mushrooms and cook for another minute. Add half cup water and half cream, season with salt and pepper and simmer for 20 min. with pan half covered with lid, until sauce thickens. When ready remove pan from heat.
Boil pasta following packet instructions. Drain reserving 1 cup of the boiling liquid.
In the meantime prepare the béchamel. In a large pan and on medium heat melt 50 g butter and stir in flour cooking for 2 min. Pour in milk in batches, stirring at all times until you get a smooth sauce. season with salt, pepper and nutmeg. Remove pan from heat and stir in cheese. In a bowl beat eggs with a little salt and pepper and stir in béchamel until well-combined. Stir in remaining butter until melted and combined. Stir pasta in béchamel.
Preheat oven at 180οC/fan. Butter a bundt pan and dust with breadcrumbs. Transfer pasta in the pan and bake for 20 min. Flip on a serving platter and fill in the hole with mushroom sauce. Sprinkle with chopped parsley and serve immediately.
Photo: Vangelis Paterakis – Food styling: Elena Jeffrey
Και η συνταγή στα ελληνικά: Ταλιατέλες με μανιτάρια σε φόρμα