1. Fondue Pasta
  • 2 cups grated gruyere
  • 2 cups grated emmental
  • 3 tsp corn flour
  • 1 cup white wine
  • 1 cup cream
  • Salt & pepper
  • 3/4 cup parmesan

Broccoli, Cheddar & Chicken

  • 1 tbsp oil
  • 3 chicken breasts, cut into cubes
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1 1/2 cups chicken stock
  • 1 cup single cream
  • 1 1/2 cups cheddar
  • Salt & pepper
  • 2 heads of broccoli, cut into florets and blanched
  • 3 cups cooked penne
  • 1 cup toasted breadcrumbs

Bacon and Chicken Alfredo

  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 3 breasts chicken, shredded
  • 8oz cream cheese
  • 1 cup double cream
  • Salt & pepper
  • 6 rashers of bacon, chopped and fried until crispy
  • 3/4 cup parmesan
  • 1/2 cup parsley
  • 500g egg fettuccine
  • 3 tbsp parmesan, for sprinkling

Deep Dish Pizza Pasta

  • 5 spicy sausages
  • 3 cloves garlic
  • 600ml tomato passata
  • 1 cup water
  • 1/2 cup ricotta
  • 2 balls mozzarella
  • 1 cup pepperoni, diced, plus more for topping
  • 1 tsp oregano
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 onion, diced

Fondue Pasta

  1. Preheat the oven to 200°C/400°F.
  2. Mix together the cheese and toss in the cornflour.
  3. Heat the wine and whisk in the cheese mixture a handful at a time until you have a thick smooth sauce.
  4. Pour in the cream and allow the mixture to bubble and thicken. Season then pour in the cooked pasta.
  5. Spoon into a greased baking dish and sprinkle with the parmesan then bake for 20 minutes.

Broccoli, Cheddar & Chicken

  1. Preheat the oven to 180°C/360°F.
  2. Heat the oil in a deep frying pan and fry the pieces of chicken until they are a good golden colour.
  3. Add the garlic and fry for another minute or so, then add the flour and stir everything together.
  4. Deglaze with the wine and chicken stock then stir in the single cream and seasoning. Allow to thicken slightly before stirring in the cheddar.
  5. Pour in the pasta and the blanched broccoli and sprinkle with breadcrumbs.
  6. Bake for 20 minutes.

Bacon & Chicken Alfredo

  1. Preheat the oven to 180°C/360°F.
  2. Heat the butter and fry the garlic then add the torn chicken to give it some colour.
  3. Stir in the cream cheese and double cream along with the bacon and parmesan. Allow the sauce to thicken before seasoning and adding the cooked pasta.
  4. Sprinkle with parmesan and bake for 20 minutes, or until golden and crispy on top.

Deep Dish Pizza Pasta

  1. Heat the oil over medium heat and fry the sausage (breaking up as you go) and the pepperoni until a little crispy. Add onion and fry until translucent. Add the garlic and cook briefly before adding the tomato, water, oregano, sugar and salt. Cook for 5 minutes, or until slightly reduced. Throw in the parboiled pasta and ricotta. Transfer half to a baking dish, top with 1 ball of torn mozzarella, then add remaining pasta and final ball of mozzarella. Cover and bake for 40 minutes at 180°C, then uncovered for a further 10 minutes. Enjoy!!!
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4 Way Cheesy Pasta Bakes

Ingredients

Instructions

4 Way Cheesy Pasta Bakes

What You’ll Need:

  1. Fondue Pasta
  • 2 cups grated gruyere
  • 2 cups grated emmental
  • 3 tsp corn flour
  • 1 cup white wine
  • 1 cup cream
  • Salt & pepper
  • 3/4 cup parmesan

Broccoli, Cheddar & Chicken

  • 1 tbsp oil
  • 3 chicken breasts, cut into cubes
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1 1/2 cups chicken stock
  • 1 cup single cream
  • 1 1/2 cups cheddar
  • Salt & pepper
  • 2 heads of broccoli, cut into florets and blanched
  • 3 cups cooked penne
  • 1 cup toasted breadcrumbs

Bacon and Chicken Alfredo

  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 3 breasts chicken, shredded
  • 8oz cream cheese
  • 1 cup double cream
  • Salt & pepper
  • 6 rashers of bacon, chopped and fried until crispy
  • 3/4 cup parmesan
  • 1/2 cup parsley
  • 500g egg fettuccine
  • 3 tbsp parmesan, for sprinkling

Deep Dish Pizza Pasta

  • 5 spicy sausages
  • 3 cloves garlic
  • 600ml tomato passata
  • 1 cup water
  • 1/2 cup ricotta
  • 2 balls mozzarella
  • 1 cup pepperoni, diced, plus more for topping
  • 1 tsp oregano
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 onion, diced

How You Make It:

Fondue Pasta

  1. Preheat the oven to 200°C/400°F.
  2. Mix together the cheese and toss in the cornflour.
  3. Heat the wine and whisk in the cheese mixture a handful at a time until you have a thick smooth sauce.
  4. Pour in the cream and allow the mixture to bubble and thicken. Season then pour in the cooked pasta.
  5. Spoon into a greased baking dish and sprinkle with the parmesan then bake for 20 minutes.

Broccoli, Cheddar & Chicken

  1. Preheat the oven to 180°C/360°F.
  2. Heat the oil in a deep frying pan and fry the pieces of chicken until they are a good golden colour.
  3. Add the garlic and fry for another minute or so, then add the flour and stir everything together.
  4. Deglaze with the wine and chicken stock then stir in the single cream and seasoning. Allow to thicken slightly before stirring in the cheddar.
  5. Pour in the pasta and the blanched broccoli and sprinkle with breadcrumbs.
  6. Bake for 20 minutes.

Bacon & Chicken Alfredo

  1. Preheat the oven to 180°C/360°F.
  2. Heat the butter and fry the garlic then add the torn chicken to give it some colour.
  3. Stir in the cream cheese and double cream along with the bacon and parmesan. Allow the sauce to thicken before seasoning and adding the cooked pasta.
  4. Sprinkle with parmesan and bake for 20 minutes, or until golden and crispy on top.

Deep Dish Pizza Pasta

  1. Heat the oil over medium heat and fry the sausage (breaking up as you go) and the pepperoni until a little crispy. Add onion and fry until translucent. Add the garlic and cook briefly before adding the tomato, water, oregano, sugar and salt. Cook for 5 minutes, or until slightly reduced. Throw in the parboiled pasta and ricotta. Transfer half to a baking dish, top with 1 ball of torn mozzarella, then add remaining pasta and final ball of mozzarella. Cover and bake for 40 minutes at 180°C, then uncovered for a further 10 minutes. Enjoy!!!

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