Penne tomato casserole with artichokes

Name: Penne tomato casserole with artichokes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 200 g small mushrooms; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp salt, pepper, sugar; 1 TEASPOON dried thyme and oregano; 400 g Noodles (e.g. penne); 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 1⁄4 l Milk; 1 TEASPOON Vegetable broth (instant); 150 g black olives (without stone); 1 glass (314 ml) whole artichoke hearts in stock; 200 g Taleggio (piece; Italian soft cheese, alternatively raclette); 125 g Mozzarella

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
200 g small mushrooms
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp salt, pepper, sugar
1 TEASPOON dried thyme and oregano
400 g Noodles (e.g. penne)
2 TABLESPOONS Butter
2 TABLESPOONS Flour
1⁄4 l Milk
1 TEASPOON Vegetable broth (instant)
150 g black olives (without stone)
1 glass (314 ml) whole artichoke hearts in stock
200 g Taleggio (piece; Italian soft cheese, alternatively raclette)
125 g Mozzarella

Directions

1
Peel and finely dice the onion and garlic. Clean the mushrooms, possibly wash and halve them. Heat oil in a pot. Fry the mushrooms in it in 2 portions until golden brown. Fry onion and garlic briefly.
2
Add the tomato paste and sweat it in. Add tomatoes and juice and chop a little with a spatula. Season with salt, pepper and 1 pinch of sugar. Stir in herbs and simmer for about 15 minutes.
3
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
4
For the béchamel sauce, melt butter in a pot. Sprinkle with flour and sauté while stirring until light yellow. Stir in milk and 1⁄4 l water. Bring the sauce to the boil, stir in the stock and simmer for about 5 minutes, stirring occasionally.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain the pasta.
6
Drain the olives and artichokes. Quarter the artichoke hearts. Add both to the tomato sauce and simmer for about 5 minutes. Season the tomato and béchamel sauce with salt and pepper. Cut the rind off the Taleggio thinly.
7
Dice Taleggio and Mozzarella finely and mix.
8
Place the pasta alternately with the tomato, béchamel sauce and about half of the cheese in an ovenproof dish. Finally, sprinkle with the rest of the cheese. Bake in a hot oven for about 30 minutes until golden brown.