MANU’S FANCY VEGETARIAN PASTA BAKE
INGREDIENTS:
For the Ragu:
30 ml olive oil (2 tablespoons)
1 large onion, finely chopped
2 cloves garlic, minced
1 large carrot (diced)
2 stalks of celery (diced)
800gr mix mushroom (roughly chopped)
400g crushed tomatoes (1 tin)
30g tomato paste (2 tablespoons)
1 teaspoon castor sugar
1 teaspoon dried oregano
1 teaspoon dried basil
120ml red wine
250ml vegetable stock
1 bay leaf
Salt and pepper to taste
For the Béchamel Sauce:
60g butter
30g flour
720ml milk
A pinch of nutmeg
Salt and pepper
For the Pasta:
400g jumbo pasta shells
100 g grated parmesan cheese
200 g shredded mozzarella cheese
Fresh basil, chopped (optional, for garnish)
METHOD:
1. For the Mushroom Ragu: Heat 30 ml olive oil in a large cast iron pot over medium heat. Add the chopped onion, carrot, celery and cook until soft and translucent (about 5 minutes). Add 2 minced garlic cloves and cook for another minute, add the chopped mix mushrooms and cook until browned. Pour in 120 ml red wine, reduce by half, stir in the stock and 400 g crushed tomatoes, tomato paste, oregano, and basil. Season with salt, pepper and sugar. Add 1 bay leaf, reduce heat, and let the Ragu simmer for about 20-30 minutes, stirring occasionally. Remove the bay leaf before assembling the dish.
2. For the Pasta: While the mushroom sauce is simmering, cook 400 g pasta in a large pot of salted boiling water until just soft but not untiredly cooked. Drain, cool and set aside.
3. For the Béchamel: Melt 60 g butter over medium heat in a medium saucepan, stir in 30 g flour and cook for about 2 minutes, whisking constantly to avoid lumps, gradually whisk in the warm milk, continuing to whisk until the sauce thickens and is smooth, season with a pinch of nutmeg, salt, and pepper to taste.
4. Preheat your oven to 180°C
5. To assemble: Spoon three-quarters of the Béchamel sauce over the base of a greased ovenproof dish, spread evenly. Spoon Ragu into pasta shells and arrange over Béchamel. Drizzle remaining Béchamel over the top. Sprinkle with 100 g grated parmesan and 200 g shredded mozzarella cheese.
6. Place in the oven and bake for 30 minutes or until golden and bubbling on top.
7. Garnish with fresh basil and BON APPETIT!!
