Try this amazing Pasta Bake!
Pre heat oven to 200c.
Cook pasta as per packet directions.
Melt the butter in the pan, removing from direct heat so it doesn’t burn.
Crumble in the gorgonzola, removing from heat as it melts into the butter
Add the cream and stir.
Crumble in the taleggio cheese, let the sauce simmer, reduce a little then add the mascarpone, stir until
Almost melted. Agitate the pan so the sauce reduces slowly and doesn’t burn.
In another pan, cook pancetta on a medium heat for 3 to 5mins or until crispy. Drain on absorbent towel.
Add pepper and cooked pasta. Stir until the pasta is completely coated. Mix in the rapini and turn off the heat.
Take a baking dish and pour pasta into the dish evenly.
Mix bread crumbs and pancetta together and sprinkle over the top. Bake in the oven for 10mins or until golden brown.
Serve with grated parmesan
Nutritional analysis per serving (6 servings)
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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