Mushroom Pasta Gratin - cooking recipe

Ingredients

1 tablespoon olive oil
300 g brown button mushrooms, cleaned and sliced (or mixed mushrooms)
1 onion, chopped (half of it comes from the bechamel sauce if using my recipe)
1 garlic clove, sliced
1/4 teaspoon dried rubbed sage
1/2 teaspoon dried rosemary
1/4 teaspoon fresh ground black pepper
1/8 teaspoon chili powder
250 g penne pasta, cooked according to package directions (whole wheat is fine)
1 mozzarella cheese, ball cubed (low-fat works fine)
3 tablespoons camembert cheese, cubed (low-fat works fine)
500 ml bechamel sauce (recommended Basic Béchamel Sauce With Lots of Flavour)
5 tablespoons cheese, grated (I used a mix of 4 cheeses, use your favourite)

Preparation

In a frying pan heat the olive oil over medium heat. Add the sliced mushrooms, onion and garlic. Fry until slightly browned. Add sage, rosemary, black pepper and chilli powder. Set aside.
In your baking dish (it should hold about 1.5 l/6 cups) combine mushroom mixture, pasta, mozzarella and camembert.
Pour the bechamel sauce over it and sprinkle with the shredded cheese.
Bake in the pre-heated oven at 180\u00b0C/350\u00b0F for about 30 minutes or until nicely browned on top and sauce is bubbling.
Allow to cool for 5 minutes before serving.