Pasta Italiano
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Pasta Italiano

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Serves 4

A very filling pasta dish that I created for an Assessment in Home Economics

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  • 150g pasta (preferably bows or shells)
  • For the Tomato Sauce
  • 1 tsp olive oil
  • 1 garlic clove, chopped
  • 75g mushrooms, sliced
  • 80g olives, chopped
  • 400g chopped tomatoes
  • 1tsp mixed herbs
  • For the Cheese Sauce
  • 570ml milk (semi-skimmed)
  • 40g unsalted butter
  • 40g plain flour
  • 50g mozzarella, grated
  • Garnish
  • 1 tomato
  • 25g parmesan, grated finely


    1. Boil the pasta (a rough indicator of the cooking time is on the back of the packet) then strain in a colander.
    2. Fry the chopped garlic in oil in a saucepan for a few minutes and add the sliced mushrooms and chopped olives. Stir and add the chopped tomatoes with mixed herbs. Add the pasta, mix together and leave to stand.
    3. Put butter, flour and milk into a saucepan and bring to the boil, stirring constantly with a ballon whisk until you have a smooth glossy sauce. Add the grated mozarella off the heat and stir gently.
    4. Pour half of the cheese sauce into the bottom of the dish. Layer the tomato pasta sauce on top and finally cover with the remaining cheese sauce.
    5. Finally, garnish with tomato and parmesan and bake for 20 mins, Gas Mark 5 (190oC)

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