Cheese Scraps Pasta Bake

By Charlotte Binns-McDonald

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Use up leftover cheeses in this easy, creamy pasta bake recipe.

All you have to do is throw all your ingredients of Cheese Scraps Pasta Bake

  1. 800g leftover short pasta
  2. 1/4 cup (60ml) olive oil
  3. 2 onions, finely chopped
  4. 5 garlic cloves, crushed
  5. 1/2 bunch flat-leaf parsley, stalks finely chopped (reserve leaves for another use)
  6. 4 1/2 cups (1.125L) pure (thin) cream
  7. 650g mixed cheese (we used torn brie and fontina, and grated cheddar)
  8. 2 eggs, lightly beaten

The instruction how to make Cheese Scraps Pasta Bake

  1. Preheat the oven to 200C.
  2. Boil pasta in a large saucepan of salted water for 11 minutes or until tender. Drain.
  3. Meanwhile, heat oil in a frypan over medium-high heat. Add onion, parsley stalks and garlic, and cook, stirring occasionally, for 8 minutes or until onion has softened. Transfer onion mixture to a bowl, add cream, egg, 500g cheeses, 1 tsp salt flakes and 1/2 tsp freshly ground black pepper, and stir to combine.
  4. Combine pasta and cheese mixture in a large baking dish and top with remaining 150g cheese. Bake for 50 minutes or until golden and bubbling. Stand for 10 minutes, then serve.

Nutritions of Cheese Scraps Pasta Bake


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