Yummy combination of creamy camembert, blue cheese, bacon with potato and leek, in a pasta bake that is rather light and not too creamy. Can be make in oven & flameproof casserole dish as a one pot meal. You can also use just potato and turn it into a potato bake.
fusilli or other pasta
garlic, 2 cloves
small bacon pieces
camembert cheese or other creamy cheese
mustard to taste
Optional: kale or other greens
Preheat oven to 200. Cook pasta in boiling water. Meanwhile, chop potato, leek, onion, garlic
While the pasta is boiling, add potato. Chop bacon into small pieces; chop/crumble the 2 kind of cheese.
After the pan come back to a boil for a little while. Drain. (Make sure the pasta and potato is not boiling for longer than 7 minutes and the pasta should still be undercooked.)
Put the pasta and potato in an ovenproof dish, mix with the cheese. Dissolve some mustard in half a cup of milk/water, pour it over. Layer the chopped veg and bacon on top.
In to the oven, turn it down to 180. Cook for 20-30 till golden. Stir the top if needed to prevent too much burning. Serve with some blanched kale or other greens for a more balanced meal.
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