Pasta, Shrimp and Fennel bake

I came across this recipe in 2007 based on an 18th century Italian dish. We had to try it. As all of the things we blog, its been tested and retested, so  the recipe is perfect!  We've make it yearly when our fennel in the herb garden is ready. There really is nothing like the smell of fresh fennel, so I encourage you to try this recipe. But just use the store bought if you don't have it in the garden!

This recipe serves 4, but we usually use our LeCreueset #40 rousting pan. (10X14) Then we use 32 oz macaroni, 3-4oz cans of mushrooms, 2 fennel bulbs and 18 oz (21-25) count shrimp.




12 oz macaroni  (any small tubular pasta)
1 T olive oil, plus a little more for brushing
6 T butter, plus extra for greasing
2 small fennel bulbs, sliced thinly leaves reserved
6 oz mushrooms sliced thinly - you can use canned
6 oz raw shelled shrimp
Bechamel Saucee  or  see sauces
pinch chili powder
1/2 cup grated parmesan cheese
2 large tomatoes sliced
1 t dried oregano
salt and pepper

1. Cook the pasta in a large saucepan in boiling salted water. Add 1 T olive oil. When the pasta is almost tender, drain it in a colander, return to the pan, dot with 2 T butter.  Shake the pan well, cover tightly and keep warm.

2. Melt the remaining butter in a saucepan over medium heat and fry the fennel until it begins to soften. Stir in the mushrooms and stir for another 2 minutes. Stir in the shrimp and cook for about 6 minutes until the shrimp is pink. Remover from the heat and set aside.

3. Make the Bechamel Sauce and add the chili powder. In a large bowl, mix the sauce, vegetables, shrimp and pasta.

4. Grease a shallow oven proof dish. Pour in the pasta mixture and spread it out evenly. Sprinkle on the parmesan and arrange the tomatoes in a ring around the edge or to your liking! Brush the tomatoes with olive oil and sprinkle on the oregano.

5. Bake in a preheated 350 oven for 25 minutes, until the top is golden brown. Serve hot!