SHOPPING LIST: Cooking Skills: Pasta 1, Chapter 7 (Baked Pasta)

The lasagne uses the slow beef ragù from chapter 6, and the tomato dishes use the tomato sauce from chapter 3, so make or defrost these first. No-pre-cook ("oven-ready") lasagne sheets are in the pasta aisle.

Macaroni cheese (2 portions)
[ ] 150 g dried macaroni
[ ] 25 g butter
[ ] 25 g plain flour
[ ] 400 ml milk
[ ] 100 g mature cheddar, grated
[ ] 20 g parmesan, grated
[ ] 1 tsp English or Dijon mustard
[ ] 1 pinch nutmeg
[ ] ¼ tsp salt
[ ] 2 tbsp dried breadcrumbs
[ ] 1 tomato, sliced, for the top (optional)

Baked pasta with tomato and mozzarella (3 portions)
[ ] 225 g dried penne or rigatoni (75 g per portion)
[ ] 450 ml tomato sauce from chapter 3 (the slow sauce, or a double batch of the quick one)
[ ] 125 g mozzarella, torn
[ ] 20 g parmesan, grated
[ ] 6 basil leaves, torn
[ ] 1 tbsp olive oil

Lasagne (6 portions)
[ ] 700 ml slow beef ragù (chapter 6, the whole batch of 6 portions is about 900 ml; use 700 to 900 ml)
[ ] 35 g butter
[ ] 35 g plain flour
[ ] 500 ml milk
[ ] 1 pinch nutmeg
[ ] 250 g no-pre-cook dried lasagne sheets
[ ] 50 g parmesan, grated
[ ] 100 g mozzarella, torn
[ ] 100 ml water, to loosen the ragù if thick

Stuffed shells (3 portions)
[ ] 12 jumbo pasta shells (about 100 g)
[ ] 250 g ricotta
[ ] 100 g cooked spinach, squeezed dry
[ ] 30 g parmesan, grated
[ ] 1 egg yolk
[ ] 1 pinch nutmeg
[ ] ½ lemon, zest only
[ ] 300 ml tomato sauce from chapter 3
[ ] 50 g mozzarella, torn

For the experiments
[ ] Extra pasta, tomato sauce and mozzarella for two small baked dishes (thick vs loose, covered vs uncovered)
[ ] The lasagne itself is used for the resting test