Mushroom Pasta Gratin

"This recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. It makes for a rich, yet not overly heavy pasta gratin that is perfect for entertaining or just for indulging by yourself. :) I made a few modifications from the original recipe and this was the result. I hope youll like it as much as we do. If you like, try other vegetables or herbs and spices to vary this according to your taste."
 
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photo by Boomette photo by Boomette
photo by Boomette
Ready In:
1hr 30mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • 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.
  • In your baking dish (it should hold about 1.5 l/6 cups) combine mushroom mixture, pasta, mozzarella and camembert.
  • Pour the béchamel sauce over it and sprinkle with the shredded cheese.
  • 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.
  • Allow to cool for 5 minutes before serving.

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Reviews

  1. This is a great dish. It's filling enough and healthy. Great taste. I used a 2 color cheddar cheese on top. It's creamy enough with the cheese in the pasta and the bechamel. I used your bechamel sauce in it. Thanks Lalaloula :) Made for the Australian Swap for December 2011
     
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