Dolcelatte Pasta Bake

4 servings

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Dolcelatte Pasta Bake Ingredients

250 g Dried egg pasta shapes eg	175 g Dolcelatte; roughly crumbled
; (8oz)	; (6oz)
2 tb Olive oil	4 tb Single cream
1 Clove garlic; crushed	1 tb Freshly chopped parsley
1 bn Salad onions; sliced	Salt and freshly ground
125 g Button mushrooms; quartered	1 Egg; size 3
1 Red pepper; deseeded and	75 g Half fat mozzarella cheese;
50 g Mangetout; diamond cut (2oz)

Instructions for Dolcelatte Pasta Bake

1. Preheat the oven to 200 C, 400 F, Gas Mark 6. Cook the pasta following the pack instructions. 2. Meanwhile heat the oil in a large saucepan and cook the garlic, onion, mushrooms, pepper and mangetout until softened. 3. Stir in the crumbled dolcelatte, cream, parsley and seasoning to taste and beat in the egg and drained pasta. 4. Spoon into a lightly greased ovenproof dish and sprinkle over the mozzarella cheese. Place in the preheated oven for 20 minutes until golden brown and bubbling. Converted by MC_Buster. NOTES : A delicious Italian pasta bake, ideally served with a dressed tomato and basil salad and hot crusty bread. Converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized