Dolcelatte pasta bake

4 servings

Ingredients

Quantity Ingredient
250 grams Dried egg pasta shapes eg penne; fusilli or farfalle
; (8oz)
2 tablespoons Olive oil
1 Clove garlic; crushed
1 bunch Salad onions; sliced
125 grams Button mushrooms; quartered (4oz)
1 Red pepper; deseeded and diced
50 grams Mangetout; diamond cut (2oz)
175 grams Dolcelatte; roughly crumbled
; (6oz)
4 tablespoons Single cream
1 tablespoon Freshly chopped parsley
Salt and freshly ground black pepper
1 Egg; size 3
75 grams Half fat mozzarella cheese; grated (3oz)

Directions

1. Preheat the oven to 200 C, 400 F, Gas Mark 6. Cook the pasta following the pack instructions.

2. Meanwhile heat the oil in a large saucepan and cook the garlic, onion, mushrooms, pepper and mangetout until softened.

3. Stir in the crumbled dolcelatte, cream, parsley and seasoning to taste and beat in the egg and drained pasta.

4. Spoon into a lightly greased ovenproof dish and sprinkle over the mozzarella cheese. Place in the preheated oven for 20 minutes until golden brown and bubbling.

Converted by MC_Buster.

NOTES : A delicious Italian pasta bake, ideally served with a dressed tomato and basil salad and hot crusty bread.

Converted by MM_Buster v2.0l.

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