Mushroom and double cheese pasta bake

A great dish that is easy to make ahead – just pop it in the oven to cook. Then all you’ll need is a dressed salad to serve with it. Use a variety of mushrooms, such as oyster, shiitake, chestnut and button. SERVES 6 1 large onion, roughly chopped 225g (8oz) penne 2 tbsp olive oil 500g (1lb 2oz) mixed mushrooms, thickly sliced 2 large cloves garlic, crushed 50g (2oz) butter 50g (2oz) flour 300ml (½ pint) milk 300ml (½ pint) double cream 1 tbsp fresh thyme leaves, chopped 175g (6oz) Parmesan cheese 100g (4oz) Gruyère cheese salt and freshly ground black pepper ● You will need a 1.2 litre (2 pint) ovenproof dish. ● Bring a pan of salted water to the boil, add the onion and pasta and boil according to the pasta packet instructions, or until just tender. ● While the pasta is cooking, heat the oil in a large frying pan, add the mushrooms and fry over a high heat for about 3 minutes. Add the garlic and fry for a further minute. Drain off any liquid, if necessary. ● Melt the butter in a saucepan, add the flour and whisk over a high heat for a minute. Gradually add the milk and cream, whisking until boiled, thick and smooth. Add the thyme leaves and half of each of the cheeses and season with salt and pepper. Stir to combine. ● Stir the cooked pasta, onion and mushrooms into the sauce and tip into the ovenproof dish. Level the top and sprinkle over the remaining cheeses. ● Slide under the grill for 5-10 minutes until golden and bubbling. TO PREPARE AHEAD It can be assembled up to 8 hours ahead. If making ahead, refresh the pasta and onion in cold water. Cook in a preheated oven 200C/fan 180C/gas 6 for 20 minutes. Not suitable for freezing. TO COOK IN THE AGA Cook on the top set of runners in the roasting oven for about 15 minutes – or 30 minutes if made ahead. ➤