Ingredients
For Bechamel sauce:
500ml whole milk
75g salted butter, cubed
1 heaped dessertspoon plain white flour
1/4 – 1/2 teaspoon freshly grated nutmeg
pinch ground allspice
For tomato, olive & mushroom filling:
250g mushrooms
2 large garlic cloves, crushed
good pinch of salt and pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
2 x 400g (normal-sized tins) tinned chopped tomatoes
250g pitted black olives
10 sundried tomatoes
12 Peppadew pickled small sweet piquant peppers
2-3 tablespoons bechamel sauce
olive oil
10 – 12 pasta sheets
mozzarella cheese
Preparation
