Truffle Mushroom Spaghetti Au Gratin

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The story here has as follows; my mother has a friend and that friend has two brothers who are merchants in the farmer’s market. Lately they have included in their range of products mushrooms, fresh, dried and several by-products like truffle oil etc. When I told her that I love mushrooms, she brought me a bunch of products like dried porcini, fresh portobellos, truffle mushroom spaghetti, truffle oil, truffle paste, etc.
On the other hand, a month ago when I visited the supermarket, I bought a prepared Italian sauce made of forest mushrooms. Usually, I do not buy these sauces. I prefer to make them myself, but that specific day I made the mistake to go to the supermarket with empty stomach. I try not to give advices, but in this case I will make an exception. Do not, I repeat, do not go to a supermarket with empty stomach. You will end up buying a whole bunch of useless things. Hanger is a very bad consultant.
Anyway, I was having this sauce in my closet and wanted to do something with that, otherwise it would end up in the garbage.
So, I decided to make an au gratin. In this way, I would use the truffle spaghetti and make a tomato sauce, so as to incorporate the store bought one. The rest are listed below. And let me tell you, I consider this to be a big thing, since I had to cook and bake for over an hour with the outside temperature reaching yesterday 40°C. If this is not a sacrifice what is it? Anyway, when it comes to cooking, I can exceed myself.

Truffle Mushroom Spaghetti Au Gratin

Ingredients
250 gr. Truffle mushrooms

For the Tomato Sauce
2 tomatoes mashed in the blender
1 tsp Italian herbs
¼ tsp dried basil
2 tsp salt
1 tbsp sugar
200 gr. story bought mushrooms of the forest tomato sauce (you can omit that and just add your favorite herbs in the previous sauce)

For the Sauce Mornay
4 tbsp margarine
4 tbsp flour
2 cups milk
1 egg
1 handful cheddar, shredded
1 handful parmigiano, shredded
¼ tsp ground nutmeg
2 tsp of salt

Instructions

Boil the pasta according to instructions leaving them al dente because they will be cooked more in the oven.
For the sauce
Put the mashed tomatoes to a pot over medium heat. Add the dried herbs, salt and sugar and when it starts boiling, lower heat and let it simmer for 20 minutes. At that point I added the story bought sauce, but you can do without it. Just let your sauce boil.
For the sauce mornay
In the meantime, you can prepare the sauce mornay. In a skillet we put the butter at medium heat and add the flour. We cook for a minute or two and then we add the milk. We stir until the sauce starts to thicken and then we add the egg, the salt, the spices and cheese. It should be a rather creamy batter, not too thick. If by any chance becomes thicker than what it should, you can add some milk to it. If it is too runny, you can add 1 tbsp of corn flour dissolved in a 1 tbsp of water.

Assembly

Empty the pasta to the pot that contains the sauce. Toss until the sauce has covered all pasta.
We butter a glass pan or soufflé pan. Throw the pasta in. Add some cheese. I added 1 handful of parmigiano and then above it add the sauce mornay. Top with cheddar cheese. Bake in a preheated oven at 200°C for 15 to 20 minutes or until golden on top.

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