Oven Pasta With Mushrooms Recipe

Ingredients:

For the meal:
	Thick Spaghetti	1	Package
	Mushrooms (Culture)	4	Grams

For the Mortar:
	Butter	1	Tbsp
	Olive Oil	1	Tbsp
	Dill (Or Parsley)	1/4	Bunch
	Salt	1/2	Tsp
	Grain Black Pepper	1/4	Tsp

For the Béchamel:
	Milk	1	Cup
	Flour	1	Tbsp
	Nutmeg Grated (1/3)	1	Tsp
	Butter	2	Tbsp

For the Over:
	Kashar (Cheddar) (Planed)	1	Cup

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Instructions:

1. Boil half a pack of baked pasta, without breaking it, to remain slightly firm (5-6 minutes). Drain without adding cold water so that it can absorb the sauce well.
2. Peel or rub the mushrooms dry clean. Rinse, dry. Do not soak in water. Mushrooms will lose their flavor as they will absorb water. Divide and cut into half rings.
3. Peel and finely chop a head of onion and a clove of garlic. Fry in a spoonful of oil and a spoonful of butter until soft and add the mushrooms. Season with salt and pepper.
4. Take your stuffing with mushrooms, which you sauteed until the water is absorbed, from the fire. When the mortar is warm, finely chop the parsley (or dill) leaves and mix.
5. In a separate bowl, fry the flour in 2 tablespoons of butter until it turns pink. Add milk little by little and make a béchamel sauce of boza consistency. Finely grate the salt, pepper and 1/3 nutmeg and add.
6. Mix the stuffing with mushrooms, half of the bechamel sauce and pasta in a deep bowl. On the other hand, grate and prepare the fresh cheddar you will put on it.
7. Flatten the pasta you bought in an oven dish that you have greased with oil with the back of the spoon and spread the remaining bechamel on it.
8. After baking for about 10-15 minutes in a preheated oven at 180 degrees, take it out and sprinkle the grated cheddar on it. When the cheddar is melted, take it out of the oven and serve hot. Bon Appetit !
9. Note: You can serve your baked pasta by garnishing with fresh herbs, cherry tomatoes, peppers, gherkins etc. available at hand.

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Pasta Pastry