Creamy mushroomand cheddar bake
PASTA BAKES.then transfer to a 1.6L baking dish. Mixricotta and cream together in a bowl untilsmooth then spoon over pasta. Combinebreadcrumbs, thyme, oil and parmesan ina bowl and rub with your fingertips to coatbreadcrumbs in oil. Scatter over pasta andbake for 25 minutes or until breadcrumbsare golden. Serve immediately.FREEFORM PORK & FENNELLASAGNE WITH BACON BECHAMEL(COVER RECIPE)SERVES 6-81 /4 cup (60ml) extra virgin olive oil1 each fennel and onion, finely chopped3 garlic cloves, finely chopped1kg pork and fennel sausages, casingsremoved1 cup (250ml) white wine1 /3 cup chopped sage leaves, plus extraleaves to garnish900ml tomato sugo (seasoned tomatosauce – from delis and Italian grocers)250g (about 6) fresh lasagne sheets(substitute cooked dried sheets), tornin half150g grated mozzarellaBACON BECHAMEL20g unsalted butter6 smoky bacon rashers, finely chopped1 onion, finely chopped2 tbs plain flour2 cups (500ml) milk40g finely grated parmesanPreheat oven to 180°C. Heat oil in a large,deep ovenproof pan over medium heat.Add fennel, onion and garlic with a pinchof salt flakes and cook, stirring, for15 minutes or until softened. Add sausagemeat and cook for 15 minutes, breaking upwith a wooden spoon, until browned allover. Add wine and sage and bring to asimmer. Cook for 3 minutes or until wineis reduced by about half. Add tomatosugo and 1 cup (250ml) water. Bring to asimmer and cook for 25 minutes or untilthickened and reduced. Season to taste.For the bechamel, place butter, baconand onion in a cold saucepan over lowheat. Gradually bring to heat, stirringregularly, to render fat from bacon. Cookfor 10 minutes or until bacon is renderedand onion has softened but not coloured.Increase heat to medium-low. Stir in flourand cook for 2 minutes to cook out flour.Add milk in 2 batches, whisking to ensureno lumps form. Increase heat to mediumand bring to a simmer. Cook for 5 minutesor until slightly thickened. Remove fromheat, stir parmesan and season.Push torn lasagne sheets into hot sauceso they are submerged. Pour overbechamel and top with extra sage leavesthen scatter with mozzarella. Place on atray and bake for 30-35 minutes untilgolden, then serve.ONE-POT LAMB SHANK, BLACKOLIVE AND CHILLI PASTA BAKESERVES 6-8Begin this recipe at least 3 hours ahead.2 tbs extra virgin olive oil3 (about 1.2 kg) forequarter lamb shanks1 each onion and carrot, finely chopped1 tsp each roughly crushed chilli flakesand black peppercorns2 tsp fennel seeds2 cups (500ml) beef stock1 /2 cup (125ml) red wine2 x 400g cans chopped tomatoes140g tomato paste5 bay leaves3 rosemary sprigs2 tbs red wine vinegar140g pitted kalamata olives, chopped2 cups basil leaves300g shell pasta, cooked to packetinstructions, drained, refreshed50g finely grated parmesan160g coarsely grated mozzarellaHeat oil in a large heavy-based ovenproofpan over medium-high heat. Season lamband add to the pan. Cook, turning, for 8-10minutes until browned all over. Removefrom pan and set aside. Add onion andcarrot, and cook, stirring, for 6 minutesuntil softened. Add spices and stir for1 minute or until fragrant. Add stock, wine,canned tomato, tomato paste, bay leavesand rosemary. Bring to a simmer thenreturn lamb to the pan. Cover and simmerfor 3 hours or until lamb is very tender.Preheat oven to 180°C. Discard lambbones, rosemary sprigs and bay leaves.Add vinegar to the sauce and simmer for2 minutes then stir through olives, half thebasil. Season to taste, then stir in pasta.Scatter with parmesan and mozzarella andbake for 25 minutes until cheese is golden.Top with remaining basil to serve.CREAMY MUSHROOM ANDCHEDDAR BAKESERVES 660g unsalted butter3 garlic cloves, finely chopped1 onion, finely chopped600g chopped mixed mushrooms (weused chestnut and Swiss brown)1 /4 cup (60ml) dry white wine20g chopped dried porcini mushrooms,soaked in 1 /2 cup (125ml) boiling water2 tsp sweet smoked paprika2 tbs thyme leaves, plus extra to scatter1 1 /2 tbs Worcestershire sauce1 tbs plain flour250g sour cream1 cup (250ml) pure (thin) cream200g grated tasty cheddar or mozzarella300g penne, cooked according to packetinstructions, drained, refreshedPreheat oven to 180°C. Melt butter in alarge frypan over low heat. Add garlic andonion, and cook, stirring, for 6 minutes oruntil fragrant and softened. Add mixedmushrooms, reserving about 1 cup of thebest-looking mushrooms to garnish.Increase heat to medium and cook, stirringregularly, for 10 minutes or untilmushrooms are golden. Add wine andsimmer for 2 minutes, then add porciniand soaking water, paprika, thyme andWorcestershire. Season. Increase heat tomedium and cook for 5 minutes or untilliquid has reduced. Stir in flour and cook for1 minute to thicken slightly. Add sourcream and bring to a simmer. Season withsalt and black pepper. Stir in cream, halfcheddar and cooked pasta. Transfer to abaking dish and top with remainingcheddar and reserved mushrooms. Bakefor 20-25 minutes until golden, serve.