Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 3tablespoons flour
- 600milliliter thickened cream
- 50grams unsalted butter
- 1/2 bunch parsley, plus extra for garnish
- 125grams cheddar cheese, grated
- 100grams parmesan, grated
- 2 cup mozzarella
- 50grams Danish blue cheese, crumbled
- 500grams De Cecco Penne Rigate No 41
- 3 clove garlic, finely diced
Nutrition per serving
4150kJ / 992Cal
4150 Kilojoules or 992 Calories
48% of daily energy intake*
Protein
36.0grams
Fat
69.0grams
Carbs
65.8grams
Sugars
6.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Preheat oven to 180°C. Line a large ovenproof dish with baking paper.
Step 2 of 7
Cook pasta according to packet instructions. Drain.
Step 3 of 7
Meanwhile, heat butter in a small saucepan over low heat. Add garlic and cook, stirring, for 2 minutes or until aromatic and butter is melted.
Step 4 of 7
Add flour and stir with a spatula or wooden spoon for 1 minute or until fully incorporated. Add cream one-third at a time, stirring between additions until smooth. Bring to the boil, then turn off heat.
Step 5 of 7
Stir in the cheddar, blue cheese, parmesan and 1 cup of the mozzarella. Season to taste.
Step 6 of 7
Combine pasta and sauce in a large bowl and stir through parsley. Pack tightly into prepared dish and sprinkle with remaining cheese.
Step 7 of 7
Bake for 20 minutes or until golden on top. Serve immediately, or allow to cool to room temperature to slice into portions.
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