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.