Cheeseboard pasta bake

Health score
33%
Cheeseboard pasta bake
60 min.
4
1181kcal

Suggestions


Imagine a comforting dish that perfectly merges the heartiness of pasta with the indulgence of a cheeseboard—welcome to the Cheeseboard Pasta Bake! This delightful bake is not only a feast for the senses but also a versatile option that shines as a main dish, side, or even a special lunch treat. Combining rigatoni with creamy cheese sauce, chunks of savory ham, and a crunchy topping of mixed nuts and fresh parsley, this recipe promises to satisfy both your cravings and your culinary aspirations.

Perfectly baked until golden, each serving offers a delightful gooeyness punctuated by pockets of tangy blue cheese and aromatic garlic and herb cheese that bring depth to every mouthful. The well-seasoned creamy sauce, thickened to perfection, coats the pasta and ensures that every bite is rich and flavorful.

Whether you're hosting a gathering or simply looking to elevate your weeknight dinner, this Cheeseboard Pasta Bake is guaranteed to impress. It also allows for creativity—feel free to swap in your favorite cheeses or add seasonal vegetables for a personal touch. Ready in just 60 minutes, it's a heartwarming dish that will leave your family and friends reaching for seconds. Dive into this cheesy extravagance, and let each bite transport you to a world of creamy, cheesy bliss!

Ingredients

  • 500 rigatoni 
  • 850 ml milk 
  • 50 butter 
  • 50 flour plain
  • 0.3 tsp half a nutmeg 
  • 85 mature cheddar hard
  • 85 garlic and herb cheese such as boursin 
  • 200 ham cooked chopped
  • 85 nut mixed such as cashews, blanched almonds, and hazelnuts, roughly chopped
  • handful parsley roughly chopped
  • 85 dolcelatte blue

Equipment

  • frying pan
  • oven
  • whisk

Directions

  1. To cook the pasta, bring a large pan of water to the boil, add a generous measure of salt and tip in the pasta. Stir once and return to the boil, then boil rapidly for 12 minutes. Preheat the oven to 190C/gas 5/fan 170C.
  2. To make the sauce, pour the milk into a pan and add the butter, flour and plenty of seasoning. Grate in the half nutmeg (or sprinkle in the ready ground). Bring to the boil over a medium heat, whisking all the time until it makes a smooth, creamy sauce.
  3. Drain the pasta and tip it into the sauce. Taste and add extra seasoning if necessary. Stir in the ham and grate in the cheddar, then tip into a shallow ovenproof dish. Dice the remaining cheeses and swirl into the pasta to make cheesy pockets.
  4. Mix the nuts and parsley together, then scatter over the pasta.
  5. Bake in the oven for 30 minutes until the nuts are golden and crunchy and everything is piping hot.

Nutrition Facts

Calories1181kcal
Protein16.87%
Fat42.87%
Carbs40.26%

Properties

Glycemic Index
90.25
Glycemic Load
48.63
Inflammation Score
-9
Nutrition Score
38.117391088735%

Flavonoids

Apigenin
2.15mg
Luteolin
0.01mg
Kaempferol
0.01mg
Myricetin
0.15mg

Nutrients percent of daily need

Calories:1180.97kcal
59.05%
Fat:56.3g
86.62%
Saturated Fat:26.51g
165.68%
Carbohydrates:118.96g
39.65%
Net Carbohydrates:112.46g
40.89%
Sugar:15.86g
17.62%
Cholesterol:148.84mg
49.61%
Sodium:1268.77mg
55.16%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:49.85g
99.71%
Selenium:107.2µg
153.15%
Phosphorus:902.75mg
90.27%
Manganese:1.66mg
83.17%
Calcium:632.55mg
63.26%
Vitamin B2:0.89mg
52.32%
Magnesium:174.38mg
43.59%
Vitamin B1:0.65mg
43.55%
Vitamin B12:2.39µg
39.9%
Zinc:5.86mg
39.1%
Vitamin E:5.81mg
38.74%
Copper:0.68mg
33.75%
Vitamin B3:5.86mg
29.31%
Potassium:981.18mg
28.03%
Vitamin A:1348.07IU
26.96%
Vitamin B6:0.52mg
26.03%
Fiber:6.5g
26.01%
Vitamin B5:2.39mg
23.87%
Iron:3.5mg
19.42%
Vitamin K:19.11µg
18.2%
Folate:71.4µg
17.85%
Vitamin D:2.64µg
17.63%
Vitamin C:12.98mg
15.74%