Baked spaghetti with mushrooms

By Sonja Jordt | Published 1 July 2010

Think of it as fancy macaroni and cheese.

This baked pasta dish is a hit with my family. Remember to make enough for seconds.

You need (for 8 people)

• 100 ml butter
• 75 ml cake flour
• 3 cups chicken stock
• 1 teaspoon chopped thyme
• ½ teaspoon chopped rosemary
• 1½ cup cream
• 1 onion, finely chopped
• 500 g button mushrooms, quartered
• 500 g brown mushrooms, sliced
• salt and freshly ground black pepper, to taste
• 500 g spaghetti, cooked
• 1 cup grated pecorino cheese

Here’s how
1. Make the sauce. Melt two thirds of the butter in a pan. Add the cake flour and the chicken stock, and stir the mixture until smooth. Add the herbs and cream, and heat to boiling point. Lower the heat and let the sauce simmer for about half an hour.
2. Turn on the oven. Preheat the oven to 180 ºC. Melt the rest of the butter in a second pan and sauté the onion until soft. Add the mush­rooms and stir-fry until just cooked.
3. Shake and bake. Mix the spaghetti with the sauce and the fried-onion-and-mushroom mixture. Add salt and pepper to taste. Put everything in a greased oven­proof dish, sprinkle pecorino cheese on top and bake for 30 minutes.

Other pasta recipes:
Spaghetti with pork sausage and herb sauce
Spaghetti with smoked chicken and avocado

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