Chorizo Pasta Bake with Béchamel Sauce

Steps

1. Prep veggies Preheat grill to high. Set aside a large baking dish. Bring a large pot of salted hot tap water to the boil with a lid. Finely dice onion and grate carrot. Grate courgette
2. Cook sauce Heat a small drizzle of oil in a large fry-pan on medium-high heat and cook onion, carrot and garlic for about 4 minutes, until soft. Add chorizo and herb mix and cook for about 4 minutes, stirring, until browned. Add water, canned tomatoes and courgette and simmer on low for 4-5 minutes, until thickened.
3. Cook pasta Cook pasta in pot of boiling water for about 12 minutes, until just tender. Drain and return to pot with a small drizzle of olive oil to prevent sticking.
4. Cook Béchamel Add Béchamel sauce and milk to a medium pot on medium heat and whisk until smooth and heated through. Remove from heat, stir through ½ of the Parmesan and season to taste.
5. Add chorizo mixture to cooked pasta and stir to combine. Transfer to a baking dish, pour over Béchamel sauce and spread out to cover pasta. Sprinkle over remaining Parmesan and grill for 3-5 minutes, until cheese is golden. Finely dice tomatoes.
6. Serve chorizo pasta bake with tomatoes sprinkled on top.