• Preheat oven at 325F/160C.

PASTA

• Cook your pasta as indicated on the packet, al dente. 6min for me.

BÉCHAMEL SAUCE

• In a sauce pan, heat butter on medium until melted. Then add, flour.
• Add the nutmeg, salt and pepper (season to taste), and whisk in the milk. Continue to whisk until the Béchamel thickens (10-15min)
• Once the Béchamel is ready, pour half over your filling. Gently mix together.
• Mix the second half with the tomato paste. Set aside, keep warm.

FILLING

• Wash your mushrooms really well under cold water. Then, thinly slice them and chop them in smaller pieces. Place them in a mixing bowl.
• Dice the ham and add them to the mushrooms and shredded cheese.

ASSEMBLY

• On your workstation, place the perforated baking sheet and the Flexipan® on top.
• Pour your preparation by spreading gently until smooth.
• Bake for 25 minutes at 325F/160C and cover with your bonMAT™ half way so the gratin does not dry. (Every oven heats differently, monitor your gratin from 20min)
• Once your gratin is out of the oven, let it cool down for about 5-10min. Then, Unmold, pour the tomato/Béchamel sauce on top. Serve and Enjoy! Bon Appétit!