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Macaroni and Seafood Bake

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Serves: 4
350g / 12oz dried short-cut macaroni
85g / 3 oz butter, plus extra for greasing
2 small fennel bulbs, thinly sliced
175g / 6 oz mushrooms, thinly sliced
175g / 6 oz cooked peeled prawns
pinch of cayenne pepper
300ml / 10 fl oz Bechamel Sauce
55g / 2 oz freshly grated Parmesan cheese
2 large tomatoes, sliced
olive oil, for brushing
1 tsp dried oregano
salt and pepper

Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite. Drain and return to the saucepan. Add 25g / 1 oz of the butter to the pasta, cover, shake the saucepan and keep warm.

Melt the remaining butter in a separate saucepan. Add the fennel and fry for 3-4 minutes. Stir in the mushrooms and fry for a further 2 minutes. Stir in the prawns, then remove the saucepan from the heat.

Stir the cayenne pepper into the Bechamel Sauce and add the prawn mixture and pasta.

Grease a large oven proof dish with butter, then pour the mixture into the dish and spread evenly. Sprinkle over the Parmesan cheese and arrange the tomato slices in a ring around the edge. Brush the tomatoes with olive oil, then sprinkle over the oregano. Bake in the preheated oven for 25 minutes, or until golden brown. Serve immediately.

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