Bolognaise Penne 'N' Cheese
"From our Sunday newspaper The Sunday Times."
Original is 6 servings
Ingredients
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- FOR CHEESY BECHAMEL SAUCE
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Nutritional
- Serving Size: 1 (410.7 g)
- Calories 744.6
- Total Fat - 31.7 g
- Saturated Fat - 13 g
- Cholesterol - 50.8 mg
- Sodium - 1004.4 mg
- Total Carbohydrate - 94.1 g
- Dietary Fiber - 12.3 g
- Sugars - 11.7 g
- Protein - 23.1 g
- Calcium - 499.3 mg
- Iron - 2.6 mg
- Vitamin C - 43.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 200C/180C fan forced.
Step 2
Cook pasta in a large saucepan of boiling, salted water, following packet directions and adding broccoli and peas in the last 3 minutes of cooking time.
Step 3
Meanwhile, made cheesy bechamel sauce - Place butter, flour and milk in a large saucepan over medium-high heat and whisk for 6 to 8 minutes or until mixture simmers and thickens and then remove from heat and stir in cheese and season well with salt and pepper.
Step 4
Drain pasta mixture and transfer to a large heatproof bowl and add the pepper, bolognaise and basil and toss to combine and then add half the béchamel sauce and mix well and then spoon mixture into a 10 cup capacity baking dish and spoon remaining sauce over mixture.
Step 5
Toss breadcrumbs, cheddar cheese and mozzarella together in a bowl and sprinkle over sauce and bake for 30 to 40 minutes or until top is golden and mixture is heat through.
Step 6
Serve topped with extra basil leaves.
Tips
No special items needed.
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