Baked Conchiglie with Sausages and Mustard

Ingredients

• 454g sausages, chopped
• 1 tbsp rosemary
• 1 tbsp tage
• 2 cloves garlic, crushed
• 4 tbsp dry white wine
• Breadcrumbs
• Plain flour
• Milk
• Grated gruyere
• Mustard
• Cayenne pepper
• Pasta shells

Instructions

1. Fry the herbs and garlic in oil for a minute. Add chopped sausages and fry for a further 10 minutes or until the sausages are cooked. Beware of burning sausages. Add the wine and cook for 2-3 minutes, reducing slightly. Put sausage mixture to one side
2. Make the bechamel sauce as follows. Melt some butter in a saucepan and add flour until you get a paste. Keep on low heat while adding milk, stirring all of the time. Add grated cheese, mustard and cayenne pepper, stirring all the while.
3. Prepare the conchiglie pasta at the same time as making the bechamel sauce. When sauce and pasta ready, mix pasta with the sausage mix, put in greased and breadcrumbed dish, pour over the bechamel sauce, and spinkle some breadcrumbs on top. Dot top with some butter. Put in over for 15 minutes at 200C. Finally, grill the bake for 2-3 minutes to brown the top.