Triple Cheesy Pasta Bake
I wouldn’t recommend having this too often if keeping your waistline in check is a top priority.
But if you’re looking for some comfort food that’s quick and easy to prepare then this triple cheesy pasta bake is a must try.
It’s super simple and takes less than 25 mins to rustle up. And what’s more you could prepare it in advance. It will keep in the fridge for up to 3 days and then throw it in the oven when you’re ready to devour it – a great time saving dish! (Allow a little more time if cooking from chilled).
You can use different pastas and cheese too if you like. See some suggestions below.
Penne Pasta (enough for the number of people eating)
2 tsp of green pesto
3-4 chopped chestnut mushrooms
1 tsp dried mixed herbs
1 handful grated cheddar
1/2 a ball of mozzarella cut or torn into dice size chunks
1 handful of grated parmesan
Black pepper and salt (optional)
1. Preheat oven to 180 deg. Add the pasta to a pan of boiling water with a teaspoon of olive oil and salt if desired. Cook pasta till it’s al dente (firm to bite).
2. While the pasta boils heat a spoonful of olive oil in a pan and add the mushrooms. Stir often to prevent it from catching. Add the mixed herbs and stir. Turn off the heat when the mushrooms are soft.
3. When the pasta is cooked drain and return to the pan. Add the pesto (enough to coat the pasta evenly). Add the mushrooms, black pepper, (salt if desired) and the cheddar. Stir together.
4. Pour into an ovenproof dish. Top with the mozzarella and parmesan. And if you like pepper as much as I do then add another couple of crushes of it at this point.
5. Place in the oven for 10-15 mins till the top is brown and crispy and the cheese is melted and gooey.
6. Remove from the oven and serve with a side of your favourite green veg and a couple of slices of warm garlic bread.
Switch it up!
For the meat lovers out there you could add a breast of chicken for extra flavour. Cut it into bite size chunks, cook it separately and season it with fresh thyme and black pepper and salt. Then stir it into the pasta with the other ingredients.
Or try with pancetta or smokey bacon for a salty meaty kick.
If penne ain’t your thing then fusilli or rigatoni will work perfectly as alternatives. And you could try it with smoked gouda or goats cheese for other cheese ideas.
Where possible use organic and locally grown produce
Title and content images courtesy of Nat Millie.