Baked Penne With Mushrooms, Olives And Artichokes

• 7/8 pound penne pasta
• 1 tablespoon oil
• 7 ounces button mushrooms halved
• 1 onion peeled and finely diced
• 2 cloves garlic peeled and finely diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons tomato puree
• 2 cans tomatoes 400g each
• 1 pinch sugar
• 5 1/4 ounces pitted black olives
• 1 3/8 cups artichoke hearts quartered
• 2 tablespoons butter
• 2 tablespoons plain flour
• 1 cup semi-skimmed milk
• 1 cup vegetable stock
• 7 ounces taleggio cheese rind removed, cut into cubes
• 1 1/8 cups mozzarella cut into cubes

1. Preheat the oven to 400u0b0F. Cook the pasta in boiling salted water according to the package instructions. Drain and set aside.
2. For the tomato sauce, heat the oil in a saucepan and saute the mushrooms for 2 mins. Add the onion and garlic and saute for 2 mins. Add the thyme, oregano and tomato paste and cook for 1 min. Add the tomatoes, breaking them up with a wooden spoon. Season, add a pinch of sugar and simmer for 15 mins. Add the olives and artichokes and simmer for 5 mins.
3. For the bechamel sauce, melt the butter in a saucepan, add the flour and cook, stirring, for 2 mins. Gradually pour in the milk and stock, stirring constantly. Simmer for 5 mins.
4. Layer the pasta, tomato sauce, bechamel sauce and 1/2 the cheese in an ovenproof serving dish. Top with the remaining cheese. Bake for 30 mins, until golden brown.

penne pasta, oil, mushrooms, onion, garlic, thyme, oregano, tomato puruee, sugar, black olives, butter, flour, milk, vegetable stock, taleggio cheese rind, mozzarella

Taken from www.yummly.com/recipe/Baked-Penne-with-Mushrooms_-Olives-and-Artichokes-1409907 (may not work)