Mushroom and Sunflower Seed Pasticcio

Instructions

1. Make the bechamel sauce by grating the cheese and placing in a blender with the remaining sauce ingredients. Blend until smooth. Season to taste. Set to one side.
2. Preheat oven to gas mark 180 degrees Celsius or if convection oven to 160 degrees Celsius.
3. Remove the skin of the tomatoes by submerging in boiling water for a couple of minutes so that is it is easier to peel off the skin.
4. Dice the mushrooms and sauté with the shallots in the oil until the shallot turns translucent. Place in a large mixing bowl with the remaining filling ingredients. Combine well and place into a baking dish.
5. In a large saucepan half cook the pasta in boiling water for about 5 minutes. Drain and in a separate bowl add in the bechamel sauce.
6. Add the bechamel sauce on top of the filling.
7. Bake in the oven for 20 minutes.
8. Serve warm.