Pasta baked with shrimp and mushrooms

Pasta baked with shrimp, mushrooms and tomatoes, with bechamel sauce.

Ingredients

• Mushrooms (champignons) (cut into slices) - 180 g
• Boiled shrimp (peeled) - 180 g
• Parmesan cheese (shredded on a grater) - 60 g
• Tomatoes (cut into slices) - 2 pcs.
• Pasta - 320 g
• Butter - 90 g + oil for greasing the mold
• Fennel (cut into strips) - 2 pcs.
• Cayenne pepper - 1 pinch
• Bechamel sauce (classic, white) - 2.5 cups
• Dried oregano - 1 tsp
• Salt - to taste

Directions

1. Turn on the oven to preheat to 180 degrees. Boil pasta in salted water until tender, according to package instructions.
2. Drain the pasta and transfer it back to the pan, add 25 g of butter, mix well.
3. Heat the remaining butter in a saucepan. Pour fennel into a saucepan, cook for 3-4 minutes. Add mushrooms, cook for a couple more minutes. Then put the shrimp, mix and remove the saucepan from the stove. Pour contents of saucepan into saucepan with pasta, add cayenne pepper and béchamel sauce.
4. Grease a large heat-resistant form with butter, put pasta with sauce in it, put tomatoes on top, sprinkle with cheese and oregano. Place pasta in preheated oven for 25 minutes. Serve hot baked pasta.