Step 1

Preheat the oven to 180°C/350°F.

Step 2

Make the creamy mushroom sauce by sautéing the onion and garlic in a splash of olive oil until soft (approximately 2 minutes) then add the mushrooms and the oregano.

Step 3

Allow to cook for 5 minutes then add 2 tbsp of butter and stir in the flour.

Step 4

Cook the flour for a minute then pour in the milk and cream.

Step 5

Season with lemon juice, salt and pepper then allow to simmer for 5-10 minutes until the sauce has thickened and the flour has cooked out.

Step 6

Add a pound (1kg) of cooked pasta to the sauce and add a few tablespoons of the pasta cooking water.

Step 7

Stir in half of the grated cheese mixture.

Step 8

Transfer half of the pasta and sauce to a suitable casserole dish or baking dish.

Step 9

Add the remaining grated cheese then add the rest of the pasta.

Step 10

Top with extra grated Parmesan cheese then place in the oven and allow to bake for 10-15 minutes until golden and bubbling.

Step 11

Remove from the oven and scatter over chopped parsley (optional), then serve.