Béchamel Choriza Pasta Bake

Béchamel Choriza Pasta Bake

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 2, 2017.
Order Now
Order Now

With a homemade Béchamel sauce, this dish is sure to warm your little foodies bellies!

Ingredients

CHORIZO PASTA BAKE

  • ½ brown onion, finely diced
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 450g chorizo grind
  • ½ cup red wine or beef stock
  • 2 tablespoons tomato paste
  • 1 can chopped tomatoes
  • ½ tablespoon Worcestershire sauce
  • 2 teaspoons chorizo herb mix
  • 1 teaspoon sugar
  • 1 courgette, grated
  • 350g dried penne pasta
  • ½ cup grated tasty cheese

BÉCHAMEL SAUCE

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • ½ cup grated tasty cheese *
  • ¼ teaspoon salt

SALAD

  • 1 baby cos lettuce
  • 1 tomato
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon vinegar (e.g. red wine, white wine, cider)

Steps

  1. oven grill to high. Bring a large pot of salted water to the boil. Set aside a large baking dish (measuring about 30 x 20cm).
  2. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion, garlic and carrot for 3-4 minutes, until soft. Add chorizo and cook 4-5 minutes, until browned, breaking up with a wooden spoon as it cooks. Add wine/stock and simmer for about 1 minute, until evaporated.
  3. Add all remaining chorizo pasta bake ingredients (except pasta and cheese). Simmer on low for 4-5 minutes, until thickened. While mince is cooking, cook pasta in pot of boiling water for 8-10 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
  4. Melt butter in a small pot on low-medium heat. Add flour and whisk for about 1 minute, until flour turns a sandy colour. Add milk, one third at a time, whisking for 2-3 minutes, until smooth and thick. Remove from heat, stir through ½ cup grated cheese and salt and season with pepper. Set aside.
  5. Add chorizo mixture to cooked pasta, stir to combine and season with pepper. Transfer to baking dish and pour Béchamel sauce evenly over top. Sprinkle over cheese. Place under grill for 3-5 minutes, until cheese is golden and bubbling. Remove from oven and allow to rest for 5 minutes.
  6. Finely shred lettuce and cut tomato into 1cm-thick wedges. Place in a medium bowl and toss with oil and vinegar.
  7. TO SERVE, divide chorizo pasta bake between plates and serve salad on the side.

Nutritional Information

Energy 2559 kj
612 kcal
Protein 37.1g
Carbohydrate 61.7g
Fat 20.9g