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BG Diet

Cheesy pasta pots

  • 0:10 Prep
  • 0:35 Cook
  • Makes 6


  • 250g penne rigate
  • 20g butter
  • 1 tablespoon plain flour
  • 3/4 cup milk
  • 1 1/2 cups reduced-fat tasty cheese, grated
  • 1/4 cup frozen peas
  • 1 small red capsicum, finely diced


  • 1
    Preheat oven to 180°C. Grease 6 x 3/4-cup capacity ovenproof ramekins.
  • 2
    Cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to saucepan.
  • 3
    Melt butter in a small saucepan over high heat. Add flour and cook for 45 seconds. Remove from heat and slowly add milk, stirring constantly. Return to heat and cook, stirring, until sauce comes to the boil. Reduce heat and simmer for 3 minutes. Add 1 cup cheese and stir until well combined and melted.
  • 4
    Stir sauce, peas and capsicum through pasta. Spoon into ramekins. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until cheese is golden.

Source: taste.com.au


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