Cheese scraps pasta bake

Name: Cheese scraps pasta bake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 8
Ingredients: 800g leftover short pasta; 1/4 cup (60ml) olive oil; 2 onions, finely chopped; 5 garlic cloves, crushed; 1/2 bunch flat-leaf parsley, stalks finely chopped (reserve leaves for another use); 4 1/2 cups (1.125L) pure (thin) cream; 650g mixed cheese (we used torn brie and fontina, and grated cheddar); 2 eggs, lightly beaten

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15m

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by Charlotte Binns-McDonald

Dec 01, 2017

No more wasting those random cheese remains at the back of the fridge. This pasta bake puts them to great use.

800g leftover short pasta
1/4 cup (60ml) olive oil
2 onions, finely chopped
5 garlic cloves, crushed
1/2 bunch flat-leaf parsley, stalks finely chopped (reserve leaves for another use)
4 1/2 cups (1.125L) pure (thin) cream
650g mixed cheese (we used torn brie and fontina, and grated cheddar)
2 eggs, lightly beaten

Method

1.

Preheat the oven to 200°C.
2.

Boil pasta in a large saucepan of salted water for 11 minutes or until tender. Drain.
3.

Meanwhile, heat oil in a frypan over medium-high heat. Add onion, parsley stalks and garlic, and cook, stirring occasionally, for 8 minutes or until onion has softened. Transfer onion mixture to a bowl, add cream, egg, 500g cheeses, 1 tsp salt flakes and 1/2 tsp freshly ground black pepper, and stir to combine.
4.

Combine pasta and cheese mixture in a large baking dish and top with remaining 150g cheese. Bake for 50 minutes or until golden and bubbling. Stand for 10 minutes, then serve.