Pheasant & Stilton Pasta Bake

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.


Prep Time

Cook Time

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.


Serving 2
  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


Casserole dish
Cheese grater

1. Preheat

your oven to 180C.

2. Bring a

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.

3. Drain through a

sieve/colander, and place the pasta and broccoli into a casserole dish.

4. In a medium-sized saucepan

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.

5. Stir the pheasant

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.

6. Mix

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.

7. Serve

with leeks, peas or other seasonal vegetables that you enjoy.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


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