When you love pasta as much as I do you’re constantly thinking of new and wacky ways to enjoy it, after all, there are only so many pasta bake recipes that I can post! Although thinking about it, this receipt does include pasta and it is baked in the oven, so effectively I am sharing yet another pasta bake recipe. This time however it has the added twist of twirly spaghetti!!
Unlike most other pasta bakes, this one is just as good cold in a lunchbox the next day, and can even be picked up and devoured with your hands, perfect for lunch on the go or a picnic (maybe wait a few months for the sun to come out first).
- 1 red onion – peeled and finely sliced
- 150g broccoli – whizzed until fine in a blender
- 3 cloves garlic – peeled and finely chopped
- Splash olive oil
- 500ml milk
- 100g mascarpone
- 4 large free-range eggs + 1 egg yolk
- Black pepper
- 60g mature cheddar cheese – grated
- 60g blue cheese – grated
- 1 fresh chilli – deseeded and finely chopped
- 140g sundried tomatoes – finely chopped
- 400g wholemeal spaghetti – just cooked
- 1 nob butter
- 1 tsp oregano
Pre-heat the oven to 180’C
Heat a large saucepan and gentle fry the onion until soft.
Add the broccoli and the garlic and continue to fry for 5 minutes, or until any liquid has gone from the pan.
Whisk together the milk, mascarpone, eggs and pepper until well combined.
Stir in most of the cheese (leaving a little to sprinkle over the top), the broccoli mixture, sundried tomatoes and oregano and then stir through the spaghetti.
Melt the butter in a large, ovenproof frying pan and swirl it around to coat the base.
Slowly pour the spaghetti into the pan and give it a good shake to even out the mixture.
Press the mixture firmly into the pan and top with the cheese.
Bake in the oven for 35-40 minutes until lovely and crisp and then slice and serve up with some yummy salad.