Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Festive Camembert Pasta Bake
A whole camembert sunk into a leek and sage béchamel, with cranberry sauce dotted over before it bakes. Feeds six and reads as Christmas without much effort.
Alannah Wiseman
Feeds: 6
1 hour
Ingredients
- 450g Northern Pasta Co casarecce
-
6 tbsp butter
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3 leeks, finely sliced
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2 garlic cloves, peeled and finely chopped
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15g sage, finely chopped (a few leaves reserved for garnish)
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4 tbsp plain flour
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500ml whole milk/soy milk
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100g Parmesan, finely grated
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¼ tsp ground/fresh grated nutmeg
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1 camembert
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4 tbsp cranberry sauce
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1 tbsp extra virgin olive oil
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Salt and freshly ground black pepper
Casarecce
From: £4.95
Method
1
Heat 2 tablespoons of the butter in a saucepan on a medium low heat. Add the leeks and cook for 10 minutes until soft. Add the garlic and sage and cook for a further couple of minutes.
2
Transfer the leek mixture to a large baking dish, and return the saucepan to the heat with the remaining 4 tablespoons of butter.
3
Once the butter has melted add the flour, and cook, stirring often for a couple of minutes.
4
Next add in the milk, a little at a time, whisking until completely smooth each time. Stir in 70g of the Parmesan, adding a little more milk if it becomes too thick. Season generously with salt and pepper.
5
Preheat the oven to 200C/180C Fan and put a large pan of salted water on to boil. Once boiling, cook the casarecce for 1 minute less than packet instructions and drain well.
6
Add the pasta to the baking dish which contains the leek mixture, along with the cheese sauce, and mix well. Create a well in the centre of the dish.
7
Score the top of the camembert about 1cm deep and add to the well you’ve created in the top of the pasta.
8
Top with the tablespoons of the cranberry sauce, remaining Parmesan, reserved sage leaves and drizzle with the olive oil.
9
Cook in the oven for 20-25 minutes until golden brown and the camembert has melted. Leave to rest for 5 minutes, then serve.
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