Cheese Agnolotti Bake
"something that looks yummy.
Equipment: 6-cup capacity, 5cm deep, 15cm x 25cm (base) baking dish.
Variation: You could replace the agnolotti pasta with tortellini, ravioli or gnocchi."
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 625 g fresh ricotta and spinach agnolotti pasta
- 1⁄2 cup thickened cream
- 1 cup coon shredded Italian cheese blend
- 1⁄2 cup fresh white breadcrumbs
- 2 tablespoons olive oil
directions
- Preheat oven to 180°C Grease a 6-cup capacity, 5cm deep, 15cm x 25cm (base) baking dish. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender.
- Meanwhile, combine cream and 1/4 cup cheese in a small jug. Combine breadcrumbs, oil and remaining 3/4 cup cheese in a bowl.
- Drain pasta and return to saucepan. Add cream mixture and season with salt and pepper. Stir to combine. Spoon into prepared dish. Sprinkle with cheese mixture. Bake for 18 to 20 minutes or until cheese is golden and melted. Serve.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
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