Try this amazing Pasta Bake!


  • 1Pkt San Remo macaroni pasta

  • 100g Taleggio cheese

  • 1 cup Mascarpone

  • 150g Gorgonzola

  • 1 cup Parmesan, grated

  • 2 cups Cream

  • 100g Butter

  • 2cups of Rapini (Italian broccoli) blanched & chopped into sml pieces

  • 1cup Bread crumbs, coarse

  • 1cup of pancetta, diced


  • 1.

    Pre heat oven to 200c.

  • 2.

    Cook pasta as per packet directions.

  • 3.

    Melt the butter in the pan, removing from direct heat so it doesn’t burn.

  • 4.

    Crumble in the gorgonzola, removing from heat as it melts into the butter

  • 5.

    Add the cream and stir.

  • 6.

    Crumble in the taleggio cheese, let the sauce simmer, reduce a little then add the mascarpone, stir until

  • 7.

    Almost melted. Agitate the pan so the sauce reduces slowly and doesn’t burn.

  • 8.

    In another pan, cook pancetta on a medium heat for 3 to 5mins or until crispy. Drain on absorbent towel.

  • 9.

    Add pepper and cooked pasta. Stir until the pasta is completely coated. Mix in the rapini and turn off the heat.

  • 10.

    Take a baking dish and pour pasta into the dish evenly.

  • 11.

    Mix bread crumbs and pancetta together and sprinkle over the top. Bake in the oven for 10mins or until golden brown.

  • 12.

    Serve with grated parmesan

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1063kj
  • Fat Total 82g
  • Saturated Fat 48g
  • Protein 30g
  • Carbohydrate 50g
  • Sugar 6g
  • Sodium 1087mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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