Vegetable Linguine with Bacon Au gratin

  • 1 sachet MORFAT Bechamel
  • 500 gr Linguine
  • 1 green pepper
  • 1 red pepper
  • 150 gr bacon
  • 1 can of mushrooms ( 150-200 gr)
  • 150 gr grated yellow cheese
  • 150 gr salty cheese ( cheese) grated
  • 200 gr sour cream
  • Salt – Pepper



1. Boil linguine according to package instructions. Drain them and leave in a bowl of cold water (to avoid sticking and stay tight).

2. Prepare the stuffing as follows: chop peppers , drain the mushrooms and cut bacon into large pieces. Cook bacon first in a nonstick skillet and then add all the remaining ingredients to wilt slightly and emerge their scents. Remove from heat.

3. Drain linguini thoroughly, place them in a clean bowl and add the filling ingredients except the yellow cheese. Mix very well . Prepare only one sachet of MORFAT Bechamel according to package instructions.

4. Grease a pan lightly and pour the contents of the bowl (the linguini). Pour over the Bechamel and top with the yellow cheese.

5. Bake in preheated oven at 200 ° C for 1 hour.

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Greek Version