Pasta and Mushrooms Baked with Two Cheeses
Stilton cheese is marvellous for cooking, and gives a very distinctive flavour to the mushroom sauce in this pasta dish. Mozzarella, used here for the topping, is a famous Italian cheese, which is now also being made in Britain. It is deliciously creamy when melted.
Ingredients
- 8 oz ribbon noodles
- 1 oz butter
- 1 garlic clove skinned and crushed
- 8 oz mushrooms thinly sliced
- 2 oz Stilton cheese
- 4 tbsp fresh double cream
- salt and pepper
- 1 egg lightly beaten
- 4 oz mozzarella cheese
Instructions
- Cook the noodles in boiling salted water for about 7 minutes, until just tender.
- Meanwhile, melt the butter in a large frying pan and cook the garlic and mushrooms, stirring frequently, until just softened. Crumble in the Stilton cheese and cook for a couple of minutes, stirring continuously. Stir in the cream and season to taste.
- Drain the pasta and season with lots of pepper. Mix into the mushroom sauce. Stir in the egg and mix together thoroughly.
- Turn the mixture into a buttered ovenproof dish and grate the mozzarella on top. Cover with foil and bake at 180°C (350°F) mark 4 for 10 minutes, then remove the foil and bake at 220°C (425°F) mark 7 for a further 10 - 15 minutes, until brown and crusty on top. Serve with a green salad.
Calories: 636 kcal
Carbohydrates: 61 g
Protein: 27 g
Fat: 32g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 146 mg
Sodium: 605 mg
Potassium: 528 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 1009 IU
Vitamin C: 2 mg
Calcium: 334 mg
Iron: 2 mg