Baked Pasta

• 500g pasta – bowties, shells
• 3 ½T butter
• 3T flour
• 1 ½ cups milk
• 1 cup sun-dried tomato basting sauce – Ina Paarman
• ½ cup chopped parsley
• Chilli flakes to taste - optional
• Seasoning to taste

Cook the pasta in salted water for 5 minutes, drain.  Melt the butter, add the flour and cook until white and foamy.  Add the milk and basting sauce all at once and stir over a medium to high heat with a wooden spoon until thick.
Add the pasta and parsley.  Stir lightly until well mixed.  Dish into a buttered over proof dish – may be prepared to this stage, covered and refrigerated.

Optional:  Sprinkle top with mushroom and grated Parmesan or cheddar cheese.  Add 1 cup cooked, diced chicken or ham.

Bake for 20-25 minutes at 190C.  Sprinkle with extra parsley.