Title: Dolcelatte Pasta Bake
Categories: Cheese, British, Italian, Pasta
Yield: 4 Servings
250 g Dried egg pasta shapes eg:
-penne; fusilli or farfalle
2 tb Olive oil
1 cl Garlic; crushed
1 bn Salad onions; sliced
125 g Button mushrooms; quartered
1 Red pepper; seeded, diced
50 g Mangetout; diamond cut
175 g Dolcelatte; roughly crumbled
4 tb Single cream
1 tb Parsley; freshly chopped
Salt and freshly ground
-black pepper
1 Egg
75 g Mozzarella cheese; grated
Preheat the oven to 200 C, 400 F, Gas Mark 6. Cook the pasta
following the pack instructions.
Meanwhile heat the oil in a large saucepan and cook the garlic,
onion, mushrooms, pepper and mangetout until softened.
Stir in the crumbled dolcelatte, cream, parsley and seasoning to
taste and beat in the egg and drained pasta.
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.
NOTES: A delicious Italian pasta bake, ideally served with a
dressed tomato and basil salad and hot crusty bread.
