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Honeycomb Pasta Cake
A cheesy gateau of left over pasta and sauce
Cooking Time 90 Minutes
Portions
8
Ingredients
Increase Portion Size
- g Butter to grease the cake tin
- g Penne Pasta
- ml Bechamel Sauce
- g Tomato and Basil Suace
- g Mature Grated Cheddar
- g Grated Parmesan
- Basil Leaves
-
1
Step 1
Prepare the Country Range bechamel sauce as per pack instructions, add the grated cheddar and keep to one side -
2
Step 2
Cook the penne pasta and refresh in cold water -
3
Step 3
Season the pasta to taste and carefully pack upright into a buttered spring base cake tin until the tin is fully packed and tight -
4
Step 4
Pour 3/4s of the cheese sauce over the pasta until it has filled all of the pasta quills -
5
Step 5
Spoon over the tomato and basil sauce and then the remaining cheese sauce -
6
Step 6
Top with the grated parmesan and bake in the oven at 200c/ 180c fan for 30 mins -
7
Step 7
Garnish with fresh basil and serve with a green salad
Ingredients
Increase Portion Size
- g Butter to grease the cake tin
- g Penne Pasta
- ml Bechamel Sauce
- g Tomato and Basil Suace
- g Mature Grated Cheddar
- g Grated Parmesan
- Basil Leaves
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