Cheesy Flower Power Pasta Bake Food

CHEESY PASTA BAKE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Preheat the oven 180°C/350°F/gas 4.
• Break the cauliflower and broccoli into florets.
• Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
• Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
• Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
• Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
• Transfer to a large, deep baking tray (60x40cm).
• Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
• Bake for 10 minutes or until golden and bubbling.

CHEDDAR CHEESY PASTA BAKE

Steps:

• Melt butter in a Dutch oven over medium heat; whisk in flour until smooth.
• Gradually whisk in milk, and cook, whisking constantly, 3 minutes or until thickened.
• Add Cheddar cheese, 1/4 cup Parmesan cheese, salt, black pepper, and red pepper, whisking until cheese melts.
• Add pasta, tossing to coat.
• Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake at 350° for 5 minutes or until cheese melts.

PAULA DEEN'S CHEESY PASTA BAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9-inch baking dish.
• In large skillet, melt butter over medium heat.
• Add shallots, pancetta and parsley; cook 5-6 minutes, stirring frequently, or until pancetta is crispy.
• Stir in flour, and cook 2 minutes, stirring constantly.
• Add milk, and cook 6-8 minutes, stirring frequently, or until thickened.
• Stir in 2 cups mozzarella and the Swiss cheese.
• Add hot cooked pasta, tossing to coat.
• Spoon mixture into prepared baking dish.
• Sprinkle with remaining mozzrella cheese.
• Bake 25 minutes, or until cheese is lightly browned.

CHEESY FLOWER POWER PASTA BAKE

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, combine pasta sauce and water.
• Stir in ricotta, 1 cup mozzarella, and parmesan cheese, then uncooked pasta.
• Evenly spoon pasta mixture into a 13x9-inch baking dish.
• Cover tightly with aluminum foil and bake 45 minutes.
• Remove foil, then sprinkle with remaining 1 cup mozzarella cheese.
• Bake, uncovered, an additional 5 minutes or until mozzarella is melted.
• Let stand 10 minutes before serving.

BOBBE'S SUPER CHEESY PASTA

Steps:

• Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
• In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.

CHEESY LEEK & PASTA BAKE

Steps:

• Preheat oven to 200°C.
• Cook pasta according to package directions. Steam leeks until just tender over the boiling pasta.
• Put shells in a buttered casserole dish. Top with the leeks and season lightly with salt & pepper. Sprinkle the chopped parsley and thyme over the top.
• Put milk in a saucepan and bring to a boil over medium-high heat. Add cheeses and stir to melt. If sauce seems a bit thin, you can thicken it by adding the 2tsp cornstarch to 2 Tbsp water and adding this mixture to the milk & cheese mixture and cook until thickened.
• Pour the sauce over the leeks and top with the breadcrumbs. Bake for 30 minutes or until bubbly and golden.

CAULIFLOWER CHEESE PASTA BAKE

Steps:

• Heat oven to 220C/200 fan/gas 9. Toss the cauliflower florets, leaves and sliced core with 1 tbsp olive oil in a roasting tin and season. Roast in the oven for 30-40 mins, or until the cauliflower is turning golden and smelling nutty. While it's roasting, heat 1 tbsp of olive oil in a non-stick frying pan and add the shallots, sugar and thyme. Cook for 10-15 mins until soft, sweet and caramelised. Add the wine and cook for a few more mins until evaporated. Meanwhile, cook the pasta in salty boiling water until just cooked. Drain and set aside.
• For the cheese sauce, melt the butter in a non-stick saucepan over a medium heat with the bay leaf. Add the flour and cook, stirring, for 2 mins or so, until the roux is starting to bubble. Pour in the milk, little by little, stirring with a whisk, until fully incorporated and you have a smooth, lump-free sauce. Cook for about 10 mins until thickened, and then season with nutmeg and black pepper. Next, add the cheese and stir over the heat until it's melted and smooth. Taste the sauce and adjust the seasoning, adding the vinegar or lemon juice to taste.
• Tip the pasta and shallots into the cauliflower roasting dish, then pour over the cheese sauce and stir so everything is well coated. Sprinkle over the remaining parmesan, reduce the oven to 180C/160C fan/gas 4 and bake for 20 mins, or until golden. Remove from the oven and allow to settle for about 10 mins, then serve with a crisp chicory salad.

CHEESY PASTA BAKE

Steps:

• Mix sauce, meat, parmesan, mushrooms and pasta in a greased or sprayed 9x13 pan.
• Top with mozzarella and bake at 375F for 30 minutes.