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


  • 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


  • 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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