Bacon and mushroom pasta bake

Preheat the oven to 210° C.

Wash the onions and mushrooms and slice both finely. Wash and chop the parsley. Dice the bacon.

Boil the kettle and cook the pasta in a large saucepan for 10 to 15 minutes.

Meanwhile, brown the onions and crushed garlic in a medium-sized frying pan for two to three minutes.

When the onions have softened, add the bacon and chopped mushrooms and fry for a further 10 minutes, until nicely browned.

While the mushrooms and bacon are cooking, melt the butter in a saucepan over a low heat.

When the butter has melted, add the flour, stirring vigorously to avoid lumps.

When the butter and flour have formed a smooth paste, gradually pour in the milk, stirring continuously, until you have a thick creamy bechamel sauce.

Season the sauce to taste with nutmeg, salt and pepper.

Drain the cooked pasta and pour into a baking dish. Stir in the mushroom and bacon mix and season with a handful of parsley. Pour over the bechamel sauce and mix to combine.

Grate the cheese and sprinkle over the pasta to form a thick topping.

Bake in the oven for 20 minutes, until the cheese has melted and turned golden and crispy on top. Serve hot.