Preheat the oven to 190°C/375°F/170°C Fan Oven/Gas Mark 5.
Heat the olive oil in a large saucepan over a medium heat.
Add the mushrooms and fry for 5 minutes, then add the minced beef and fry for a further 10 minutes.
Add the jar of Ragu Original Chunky Bolognese sauce, bring to the boil and simmer for 10 minutes until the meat is cooked and tender.
Meanwhile, cook the pasta according to the manufacturer’s instructions. Drain well then add to the bolognese mixture.
To make the Cheese Sauce: Melt the butter in a medium saucepan, add the plain flour and using a hand whisk mix together well over a low heat. Add the milk and whisk thoroughly. Slowly bring to a boil over a medium heat, whisking continuously until the sauce is thick and smooth. Remove from the heat and add 100g of the cheese. Season to taste with salt and pepper.
Pour the pasta mix into a large oven proof dish and carefully pour over the cheese sauce. Top with the remaining cheese and bake in the pre-heated oven for 20 minutes.
Serve with a crisp salad. For a vegetarian alternative, swap the minced beef for Soya mince!