Two-cheese pasta bake

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Good Food

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1. Heat oven to 180C/fan 160C/gas 4. Bring a large pan of water to the boil and cook the pasta according to pack instructions until almost tender. Drain and rinse under cold water, drain again, then set aside.
2. In a heavy-based pan combine the wine, cream and Tabasco sauce, then gently heat. Gradually add half the cheddar and half the stilton, whisking constantly. Whisk in the sage and thyme and a good sprinkling of black pepper. When the mixture is smooth remove from the heat.
3. Place the pasta in a buttered 1.4 litre/2½ pint ovenproof dish. Pour the cheese and cream mixture over and sprinkle the remaining cheese on top.
4. Cover with foil and bake for 30 mins. Remove the foil and arrange the tomato slices on top. Bake, uncovered, for 10 mins until the tomatoes are softened, the pasta is tender and the sauce has all been absorbed into the pasta. Serve immediately with a crisp winter salad and crusty bread.

Per serving

594 kcalories, protein 18g, carbohydrate 51g, fat 35 g, saturated fat 21g, fibre 3g, salt 0.88 g

Latest comments and suggestions

• diddydoits

  12 April 2008

  diddydoits commented on this recipe

  Hi i followed the recipie but without the tabasco and was really light for a cheese dish compared to the resturants and also you could taste the flavours. I used the parsley to go over the tomatoes and there is no indication of where the parsley goes. Also next time i will use 100g less pasta as there was a bit too much in the recipie for 4 people.

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• diddydoits

  12 April 2008

  diddydoits rated this recipe

  

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• ljwarrington

  17 April 2008

  ljwarrington rated and commented on this recipe

  

  very creamy and delicious - quite heavily cheesy though!

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• Beth

  02 September 2008

  Beth rated and commented on this recipe

  

  Not as rich as I was expecting - nice and cheesy though.

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• Louise White

  31 October 2008

  Louise White rated and commented on this recipe

  

  Everyone in the family loved this except me, but then I'm not a lover of stilton. So easy to make and flavours are very full, would definately recommend it to anyone who loves their cheeses.

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• .:sarah:.

  12 November 2008

  .:sarah:. rated and commented on this recipe

  

  ok if all you to taste is cheese

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• slaterfamily

  28 January 2009

  slaterfamily rated and commented on this recipe

  

  We didnt realy like this dish, maybe i went wrong but it tasted too strongly of wine! the kids hated it.

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Ingredients

• 375g fusilli (pasta twists)
• 200ml dry white wine
• 300ml whipping cream
• few drops Tabasco sauce
• 100g mature vegetarian cheddar , grated
• 100g vegetarian Stilton , crumbled
• 1 tsp dried sage
• 1 tsp dried thyme
• 4 large plum tomatoes , sliced
• 2 tbsp chopped fresh parsley

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian

Ingredients

• 375g fusilli (pasta twists)
• 200ml dry white wine
• 300ml whipping cream
• few drops Tabasco sauce
• 100g mature vegetarian cheddar , grated
• 100g vegetarian Stilton , crumbled
• 1 tsp dried sage
• 1 tsp dried thyme
• 4 large plum tomatoes , sliced
• 2 tbsp chopped fresh parsley

Per serving

594 kcalories, protein 18g, carbohydrate 51g, fat 35 g, saturated fat 21g, fibre 3g, salt 0.88 g

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