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Bacon And Blue Cheese Pasta Bake

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  • 350 g Unsmoked; back bacon rashers, de-rinded and chopped (12oz)
  • 25 g Butter; (1oz)
  • 1 Clove garlic; crushed
  • 125 g Mushrooms; sliced (4oz)
  • 25 g Plain flour; (1oz)
  • 300 ml Milk; (1/2 pint)
  • 75 g Blue cheese; (eg Stilton), crumbled (3oz)
  • Salt and freshly ground black pepper
  • 250 g Dried fettucine or tagliatelle; (8oz)
  • 150 g Mozarella cheese; chopped (5oz)


1. Preheat oven to 180øC/350øF/Gas Mark 4.
2. In a large saucepan, melt the butter, add the bacon and garlic and cook until lightly browned. Add the mushrooms and cook for a further 1-2 minutes. Stir in the flour.
3. Remove from the heat, and gradually add the milk. Return the pan to the heat, and bring to the boil, stirring constantly until a smooth, glossy sauce has formed. Stir in the blue cheese and seasoning.
4. Meanwhile, cook pasta following instructions on the pack. When cooked drain, and stir into the sauce. Transfer to an ovenproof dish. Sprinkle with Mozarella cheese and cook in the preheated oven for 10-15 minutes until browned and serve with a mixed green salad.
Converted by MC_Buster.
NOTES : A delicious supper dish, served with a crisp mixed salad and crusty bread.
Converted by MM_Buster v2.0l.