Ingredients

  • 400 grams penne pasta
  • 1 tablespoon oil
  • 200 grams button mushrooms (halved)
  • 1 onion (peeled and finely diced)
  • 2 cloves garlic (peeled and finely diced)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 tablespoons tomato purée
  • 2 cans tomatoes (400g each)
  • 1 pinch sugar
  • 150 grams pitted black olives
  • 240 grams artichoke hearts (quartered)
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 250 milliliters semi-skimmed milk
  • 250 milliliters vegetable stock
  • 200 grams taleggio cheese (rind removed, cut into cubes)
  • 125 grams mozzarella (cut into cubes)

Directions

  1. Preheat the oven to 400°F. Cook the pasta in boiling salted water according to the package instructions. Drain and set aside.
  2. For the tomato sauce, heat the oil in a saucepan and sauté the mushrooms for 2 mins. Add the onion and garlic and sauté for 2 mins. Add the thyme, oregano and tomato paste and cook for 1 min. Add the tomatoes, breaking them up with a wooden spoon. Season, add a pinch of sugar and simmer for 15 mins. Add the olives and artichokes and simmer for 5 mins.
  3. For the béchamel sauce, melt the butter in a saucepan, add the flour and cook, stirring, for 2 mins. Gradually pour in the milk and stock, stirring constantly. Simmer for 5 mins.
  4. Layer the pasta, tomato sauce, béchamel sauce and 1/2 the cheese in an ovenproof serving dish. Top with the remaining cheese. Bake for 30 mins, until golden brown.
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NutritionView more

860Calories
Sodium42%DV1010mg
Fat49%DV32g
Protein78%DV40g
Carbs34%DV103g
Fiber48%DV12g

PER SERVING *

Calories860Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat18g90%
Trans Fat
Cholesterol100mg33%
Sodium1010mg42%
Potassium1230mg35%
Protein40g78%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate103g34%
Dietary Fiber12g48%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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