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Pennette al Forno

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This easy pasta bake is a good way to use up any left-over cheese. Use whatever combination you like best.

Serves 7 to 8

Ingredients

  • 500g pennette rigate
  • 80g salted butter
  • 200g defrosted peas
  • 200ml double cream
  • 100g stilton cheese, cubed
  • 100g grated good quality cheddar cheese
  • 50f red leicester cheese, cubed
  • 1⁄2 glass full-fat milk at room temperature
  • 200g bacon, cut in small dice
  • 3 tablespoons roughly chopped flat-leaf parsley
  • 70g freshly grated parmesan cheese
  • salt & pepper to taste
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Method

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Cook the pasta in a large saucepan of boiling salted water until al dente, drain and return to the saucepan.
  3. In a large frying pan, fry the bacon and the peas in the butter for approximately 4 minutes.
  4. Once ready, add the bacon, peas and the cheeses, except the Parmesan in the saucepan with the pasta.
  5. Mix well using a wooden spoon and slowly add in the milk and cream. Stir constantly over a medium heat until the cheeses are melted and you created a creamy texture.
  6. Season with salt if necessary, a bit of pepper and stir in the parsley.
  7. Spoon the pasta mixture into a large baking tray (35 x 20 x 7cm), sprinkle over the Parmesan cheese and bake in the centre of the oven for 15 minutes or until the top is golden and crisp.
  8. Serve immediately.
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