Tortellone Pasta Bake

Cook Time 1 hour

Servings 4

Ingredients

2 tbsp olive oil

4 cloves garlic, chopped

700ml tomato passata

8 basil leaves, torn, plus extra for garnish

2 x 350g braised wagyu beef tortellone

50g mozzarella, grated 

20g parmesan, grated 

Salt

Béchamel

50g butter

50g plain flour

600ml milk

Pinch of nutmeg

Salt and pepper

Method

To make the béchamel, melt the butter in a saucepan over a medium heat. Once melted, add the flour and stir with a wooden spoon for less than a minute to cook off the raw flour. Add the milk little by little, use a whisk to stir in milk so there are no lumps. Bring to the boil and cook until thick and glossy. Add ⅓ of the grated mozzarella and parmesan, season with salt, pepper and nutmeg.

For the sauce, heat oil in a large pan and add the garlic. Once it just starts to turn golden add the passata and salt and pepper. Add the torn basil leaves and cook for 15-20 minutes to reduce a little.

Preheat the grill element in the oven.

Bring a pot of salted water to the boil. Boil the filled pasta for 4-5 minutes. Use a large slotted spoon to add tortellone to the sauce with 1-2 ladlefuls of pasta water and toss. Arrange tortellone into an oven safe dish and pour bechamel on top. Spread out evenly. Sprinkle over the remaining mozzarella and place under the grill. Cook for 5 minutes or until bubbly and golden brown.

Cool for 10 minutes before serving. Garnish with extra basil leaves.