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ROQUEFORT AOP PENNE BAKE
Prep/Cooking Time: 15-30 Minutes
Printable Version
Ingredients
- 140g penne pasta
- 120g bechamel sauce
- 40g cherry tomatoes
- 20g spinach
- 40g mushrooms
- 20g olive oil
- 20g parmesan
- 40g mozzarella
- 60g Roquefort
- 20g breadcrumbs
Instructions
- Place the olive oil in a saucepan and heat over medium
- Add to the pan the cleaned sliced mushrooms
- Sautee for a minute then add to the pan the cleaned and halved cherry tomatoes
- After a minute add to the pan the spinach and cook for a further minute
- Add to the pan the bechamel and bring to the simmer
- Whilst heating boil the pasta
- Drain the pasta and add to the pan
- Mix through well
- Add to the mix the parmesan and mozzarella
- Once well combined transfer to a cast iron pot
- Add to the top the breadcrumbs and crumbled roquefort cheese
- Bake in the oven till golden and bubbling
- Serve immediately with a sprinkle of chopped parsley
No need to season as the roquefort is quite salty
