Two-cheese pasta bake

Two-cheese pasta bake

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(10 ratings)

Prep: 20 mins Cook: 30 mins - 40 mins


Serves 4
A warming dish perfect for a cosy dinner in front of the fire

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal594
  • fat35g
  • saturates21g
  • carbs51g
  • sugars0g
  • fibre3g
  • protein18g
  • salt0.88g
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  • 375g fusilli (pasta twists)
  • 200ml dry white wine
  • 300ml whipping cream
  • few drops Tabasco sauce
  • 100g mature vegetarian cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 100g vegetarian stilton, crumbled



    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • 1 tsp dried sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 tsp dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 large plum tomatoes, sliced
  • 2 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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10th May, 2016
Followed this recipe and took advice from comments - it is DELICIOUS! So good as comfort food! - I cut the pasta down to 250g, and added an onion and 2 cloves of garlic to the sauce.
9th Jan, 2016
Not a hit with me, really bland and plain , I like cheese too! Also the quantity it makes is is huge , more like for 6-8 people so I've got loads of it and no one will eat it!
11th Jun, 2011
I cooked this without Tabasco, but with some bacon. Made it a bit more interesting. Was nice, but I wouldn't cook it again. Was quite bland.
14th Dec, 2010
I liked how easy this was. I used Gruyere instead of the Stilton as I'm pregnant, which made it kind of fondue-y, but think it needs something extra, like garlic in the sauce.
28th Jan, 2009
We didnt realy like this dish, maybe i went wrong but it tasted too strongly of wine! the kids hated it.
12th Nov, 2008
ok if all you to taste is cheese
31st Oct, 2008
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.
2nd Sep, 2008
Not as rich as I was expecting - nice and cheesy though.
17th Apr, 2008
very creamy and delicious - quite heavily cheesy though!
12th Apr, 2008
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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