Ingredients for Mushroom Pasta Gratin
- 2 tablespoons olive oil
- Brown Button Mushrooms
- 1 large onion, chopped
- Garlic Clove
- Dried Rubbed Sage
- Dried Rosemary
- Fresh Ground Black Pepper
- Chili Powder
- Penne Pasta
- Mozzarella Cheese
- Camembert Cheese
- Bechamel Sauce
- Cheese
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How to Make Mushroom Pasta Gratin
- Preheat oven to 180°C/350°F.
- In a large frying pan, heat 2 tablespoons of olive oil over medium heat.
- Add 1 large onion, chopped, and 2 cloves garlic, minced, and sauté until softened, about 5 minutes.
- Add 500g sliced mushrooms and cook until lightly browned, about 8-10 minutes.
- Stir in 1 teaspoon dried sage, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper, and 1/4 teaspoon chili powder. Cook for 1 minute more.
- In a large oven-safe baking dish, combine the mushroom mixture with 500g cooked pasta (any shape you like).
- Evenly distribute 150g shredded mozzarella cheese and 100g crumbled camembert over the pasta.
- In a separate bowl, prepare a béchamel sauce (recipe below).
- Pour the béchamel sauce evenly over the pasta and cheese mixture.
- Sprinkle with an additional 50g of shredded cheese.
- Bake for 30-35 minutes, or until golden brown and bubbly.
- Let cool for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
10g
Fat
25g
Carbs
18g
