132. Baked Pasta with Sauce Aurore
Baked pasta with a tomato béchemel sauce.
Reasonably tasty (the tomato stops the béchemel from being bland).
The recipe calls for tomato purée; I used what the book would usually call tomato paste, because the quantity involved is so small.
Again, I struggled to brown this at a moderate heat (although in this case I didn’t even manage to melt the cheese). Either using a fan oven is the issue or the temperature needs to be higher.