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Honeycomb Pasta Cake

A cheesy gateau of left over pasta and sauce

Cooking Time
90 Minutes
Portions
8

Ingredients

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  • 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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