Baked Penne With Mushrooms, Olives And Artichokes - cooking recipe

Ingredients

400 g penne pasta
1 tbsp oil
200 g button mushrooms, halved
1 None onion, peeled and finely diced
2 cloves garlic, peeled and finely diced
1/2 tsp dried thyme
1/2 tsp dried oregano
2 tbsp tomato puree
2 cans (400g each) tomatoes
None None Pinch of sugar
150 g pitted black olives
240 g artichoke hearts, quartered
2 tbsp butter
2 tbsp plain flour
250 ml semi-skimmed milk
250 ml vegetable stock
200 g Taleggio cheese, rind removed, cut into cubes
125 g mozzarella, cut into cubes

Preparation

Preheat the oven to 400\u00b0F. Cook the pasta in boiling salted water according to the package instructions. Drain and set aside.
For the tomato sauce, heat the oil in a saucepan and saute the mushrooms for 2 mins. Add the onion and garlic and saute for 2 mins. Add the thyme, oregano and tomato paste and cook for 1 min. Add the tomatoes, breaking them up with a wooden spoon. Season, add a pinch of sugar and simmer for 15 mins. Add the olives and artichokes and simmer for 5 mins.
For the bechamel sauce, melt the butter in a saucepan, add the flour and cook, stirring, for 2 mins. Gradually pour in the milk and stock, stirring constantly. Simmer for 5 mins.
Layer the pasta, tomato sauce, bechamel sauce and 1/2 the cheese in an ovenproof serving dish. Top with the remaining cheese. Bake for 30 mins, until golden brown.