Ingredients Jump to Instructions ↓

  1. Serves 6 1 quantity Bechamel Sauce (refer recipe)

  2. 1/4 cup/30 g dried mushrooms, soaked in warm water and finely chopped

  3. 1 lb/500 g macaroni

  4. 6 tbsp butter

  5. 1 1/4 cups/150 g freshly grated

  6. Parmesan cheese

  7. 7 oz/200 g Mozzarella cheese, sliced

  8. 1 1/3 cups/125 g frozen peas, thawed

  9. 4 tbsp milk

  10. 2 tbsp fine dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Method :

  2. P repare the Béchamel sauce. Mix in the mushrooms with their soaking liquid, if using.

  3. Cook the pasta in a large pot of salted, boiling water until not quite al dente.

  4. Drain and toss with 4 tablespoons of butter, 2 tablespoons of Parmesan, and one-third of the Béchamel.

  5. Preheat the oven to 400°F/200°C/gas 6. Butter a large baking dish.

  6. Spoon half the pasta into the prepared baking dish and sprinkle with half the remaining Parmesan.

  7. Top with the Mozzarella and peas. Cover with half the remaining Béchamel. Spoon the remaining pasta into the dish, sprinkle with the remaining Parmesan, and pour the remaining Béchamel over the top.

  8. Drizzle with the milk, dot with the remaining butter and sprinkle with the bread crumbs.

  9. Bake for 15-20 minutes, or until golden brown. Remove from the oven and let rest for 10 minutes before serving.


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