Wild Mushroom Pasta Bake



Standard Supplier 28th August 2014

Wild Mushroom Pasta Bake

Portions: 10


  • Ingredients
  • 500g Pasta Cooked
  • 500ml MAGGI Béchamel Sauce Made up
  • 250g Wild mushrooms Cleaned and halved
  • 25g Butter
  • 3 Garlic cloves Crushed
  • 150g Baby spinach Washed
  • 150g Gruyere cheese Grated


Cook the pasta until al dente.
In a large pan add the butter and melt then cook the garlic for 2 minutes.
Add the onions and cook down for 5 minutes remove from the heat and add the spinach
Pour the bechamel into the mushroom mix and then add the pasta and stir well
Transfer to a baking dish and top with the grated cheese. bake at 180c for 20 minutes until golden

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