Pasta bake , in all of its cheese-topped glory, ticks every box. This family dinner favourite is the ultimate veggie smuggler recipe , making it a gem to cook for fussy eaters; plus, it’s second to none when it comes to comfort food. To improve the dish, culinary experts at My Food Book claimed that it’s essential to “use the right cheese”.
They said: “The best way to achieve a tastier pasta bake with a crunchy golden top is to use the right blend of cheeses.” They noted that some types of cheddar can become oily, and mozzarella can be too mild if you prefer a full flavour. Instead, you need the right ratio of cheddar for flavour, mozzarella for colour and stretch, and parmesan for bite.
Altering your cheese will mean that it “melts beautifully” and gives “crunchy, golden tops on bakes every time”. To add “even more crunch to the top” of your pasta bake, sprinkle a layer of breadcrumbs on top of your cheese before baking. For the meatballs 250g pork and beef mince 125g grated parmesan Two crushed garlic cloves One egg, beaten One quarter cup of dried breadcrumbs For the pasta bake Two tablespoons of olive oil One onion, finely chopped One pepper, finely chopped 250ml beef stock Two 400g cans of chopped tomatoes 375g rigatoni pasta 75g grated mozzarella 75g grated cheddar cheese Start by making the meatballs.
Place the mince, half of the parmesan, garlic, egg, and breadcrumbs in a bowl. Season with salt and pepper and mix well to combine. Roll level tab.
