It's amazing how a simple idea like this pasta bake can transform leftovers into something so satisfying. This is ideal for those cozy evenings when you need a quick, fuss-free yet utterly delicious dinner. Plus, it uses minimal cookware so there is less arguing over who has to do the washing up.
Serves
2
Prep Time
15
Cook Time
20
This is a clever way to make the most of those post-Christmas cheese odds and ends. This recipe not only rescues the surplus Stilton but also turns it into a hearty, comforting dish, perfect for those mid-week nights. Feel free to swap or add different types of cheese.
Ingredients
| For the Pasta and Broccoli | |
| 100g | Wholewheat Fusilli |
| 100g | Broccoli florets |
| Stilton sauce | |
| 50g | Stilton (crumbled) |
| 300ml | Semi-skimmed milk |
| 3 tbsp | Cornflour |
| 2 | Pheasant breasts (in bite-size chunks) |
| to taste | Salt and Pepper |
| Put it together | |
| 50g | Cheddar cheese |
Equipment
| Casserole dish |
| Saucepans |
| Cheese grater |
| Whisk |
your oven to 180C.
large pan of salted water to the boil, stir in the pasta and return to the boil, after 5 minutes add in the broccoli florets then cook until the pasta and broccoli is al dente.
sieve/colander, and place the pasta and broccoli into a casserole dish.
make the stilton sauce by combining the milk and corn flour over a low heat. Bring to the boil, stirring constantly, until thickened, season to taste, then turn the heat down and add the stilton.
into the stilton sauce and cook for a minute then remove from the heat, make sure all the pheasant is well combined into the sauce.
the pheasant and stilton sauce with the pasta and broccoli together in the casserole dish, top with the grated cheddar cheese and bake for about 15 – 20 minutes until the pheasant is cooked and the cheese has melted on top.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |