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Four cheese and sage penne bake

  • 0:05 Prep
  • 0:35 Cook
  • 4 Servings


  • 375g penne rigate
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 375ml (1 1/2 cups) milk
  • 40g (1/3 cup) coarsely grated cheddar
  • 25g (1/3 cup) finely grated parmesan
  • 75g brie, coarsely chopped
  • 75g mild blue cheese, crumbled
  • 8 fresh sage leaves
  • 2 tablespoons chopped fresh continental parsley


  • 1
    Preheat oven to 200°C. Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain. Return to the pan.
  • 2
    Meanwhile, melt the butter in a saucepan over medium heat. Add the flour. Cook, stirring constantly, for 30 seconds or until the mixture bubbles. Remove from heat. Gradually stir in the milk until smooth. Stir over medium heat until the mixture thickens and comes to the boil. Remove from heat. Add the cheddar, parmesan, brie and blue cheese, and stir over low heat for 3 minutes or until the cheese melts. Season with salt and pepper.
  • 3
    Add the cheese mixture to the pasta and toss to combine. Divide among four 500ml (2-cup) capacity ovenproof dishes. Top with the sage. Bake for 20 minutes or until golden. Sprinkle with parsley.

Source: taste.com.au


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