Cheese Board Pasta Bake

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By Darren Purchese

Whoops! Think I catered for too many yesterday… look at all that cheese left over, oh ad small gnarly bits of cheese are no good to anyone are they? No fear… whip up this super quick pasta to keep the party going.

It is not going to take you much effort to get this onto the table and really, it’s perfect comfort food for the day after the big day before. Use whatever cheese you like or had left over from that epic cheese board. Even blue cheese works well. Leftovers can be a thing of joy so use up that bread, cheese and those sad looking herbs to make something spectacular!

Time

1

hour

0

minutes

Degree of Difficulty

Easy

Save

0

Portions

6
Portions

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Ingredients

Servings

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500g pasta, penne or what you have
2tbsp light olive oil
1 whole red onion, finely diced
2 garlic cloves, finely grated or chopped
4tbsp flat leaf parsley or other soft herbs, chopped
350 ml cream, thickened
500g cheese, left over mixed bits from your cheese board – what ever you have
120g sourdough, left over crusts removed and broken into small pieces
½ lemon, zest
 to taste salt
 to taste cracked black pepper
1

To get started… preheat an oven to 180°C and boil a large pan of salted water for the pasta. Grate your left-over cheeses and set aside.

 

2

Cook the onion… heat a large cast iron or heavy bottomed saucepan over a medium heat and add the oil, onion and garlic. Add a pinch of salt and cook for a few minutes, stirring constantly, until the onion has softened.

 

3

Cook the pasta… to 2 minutes below the recommended time on the packet. Drain the pasta and reserve some of the pasta water to create a velvety sauce. Add the drained pasta into the pan with the onions and stir to mix well and add a couple of ladles of pasta water and stir. Add the cream followed by ¾ of the mixed grated cheeses. Stir to melt and add in ¾ of the chopped parsley. Season with the salt and pepper and pour into an ovenproof baking dish. Level the pasta out smooth and top with the remaining grated cheese. Mix the bread pieces in a bowl with the lemon zest, salt flakes and the remaining chopped parsley and scatter over the top of the pasta.

 

4

To bake… bake for 35 minutes until crispy on top and bubbling underneath.

 

1
0 hours 0 minutes

To get started… preheat an oven to 180°C and boil a large pan of salted water for the pasta. Grate your left-over cheeses and set aside.

2
0 hours 0 minutes

Cook the onion… heat a large cast iron or heavy bottomed saucepan over a medium heat and add the oil, onion and garlic. Add a pinch of salt and cook for a few minutes, stirring constantly, until the onion has softened.

3
0 hours 0 minutes

Cook the pasta… to 2 minutes below the recommended time on the packet. Drain the pasta and reserve some of the pasta water to create a velvety sauce. Add the drained pasta into the pan with the onions and stir to mix well and add a couple of ladles of pasta water and stir. Add the cream followed by ¾ of the mixed grated cheeses. Stir to melt and add in ¾ of the chopped parsley. Season with the salt and pepper and pour into an ovenproof baking dish. Level the pasta out smooth and top with the remaining grated cheese. Mix the bread pieces in a bowl with the lemon zest, salt flakes and the remaining chopped parsley and scatter over the top of the pasta.

4
0 hours 0 minutes

To bake… bake for 35 minutes until crispy on top and bubbling underneath.

Recipe Tags cheese, pasta, that's amore