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Servings 4
Calories 736 kcal
Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients
 

  • 1 small onion, peeled and finely sliced
  • 1 garlic clove, peeled and crushed
  • 2 tbsp Vegetable oil
  • 25 g butter
  • 25 g plain flour
  • 300 ml full fat milk, boiled and hot
  • 100 g Mascarpone cheese
  • 60 g Cheddar cheese, grated
  • 60 g other cheese, Parmesan or Double Gloucester
  • 4 tbsp parsley, chopped
  • salt and freshly ground black pepper
  • 350 g Cooked Farfalle, Rigatoni or Penne
  • Rigatoni or Penne
  • a little grated cheese

Instructions
 

  • Pre heat the oven to 220 C, Gas 7.
  • Heat the vegetable oil in a saucepan and add the onions and garlic. Cook for 5 minutes, so they soften. Cool.
  • Heat the butter until melted, and add the flour to form a roux. Gradually add the hot milk stirring all the time until you have a nice sauce consistency. Next, stir in the onions and garlic.
  • Pour the hot sauce into a bowl, add the Mascarpone, cheddar, other cheese, cooked pasta and parsley; season well, and mix.
  • Pour into a ceramic baking dish, top with a little grated cheese, then place onto a baking tray (this helps to catch any bubbling cheese sauce, keeping your oven clean).
  • Bake in the preheated oven for about 20 minutes to brown all over. Cool slightly, then serve with a green salad and garlic bread.
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Nutrition Facts
Cheesy Fondue Pasta Bake
Amount per Serving
Calories
736
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
1
g
Cholesterol
 
71
mg
24
%
Sodium
 
430
mg
19
%
Potassium
 
373
mg
11
%
Carbohydrates
 
77
g
26
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Aldi, Cheese
Cuisine Autumn, British, Italian
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