Honeycomb Pasta Cake

A delicious cheesy gateau of left over pasta and sauce

Cooking Time
90 Minutes

Portions
8

Ingredients

Increase Portion Size

• g Country Range Butter (to grease the cake tin)
• g Country Range Penne Pasta
•   ltr Country Range Bechamel Sauce
• g Country Range Tomato and Basil sauce
• g Country Range Mature Grated Cheddar
• g Grated Parmesan Cheese
• g Salt and pepper to taste
• g Basil leaves

• 1

  Step 1

  Prepare the Country Range Bechamel sauce as per pack instructions, add the grated cheddar and keep to one side.
• 2

  Step 2

  Cook the penne pasta and refresh in cold water
• 3

  Step 3

  Season the pasta to taste and carefully pack upright into a buttered spring base cake tin until the tin is fully packed and tight
• 4

  Step 4

  Pour 3/4s of the cheese sauce over the pasta until it has filled all of the pasta quills
• 5

  Step 5

  Spoon over the tomato and basil sauce and then the remaining cheese sauce
• 6

  Step 6

  Top with the grated parmesan and bake in the oven at 200c/180c fan for 30 mins
• 7

  Step 7

  Garnish with fresh basil and serve with a green salad

Ingredients

• 25 g Country Range Butter (to grease the cake tin)
• 250 g Country Range Penne Pasta
• 1 ltr Country Range Bechamel Sauce
• 250 g Country Range Tomato and Basil sauce
• 100 g Country Range Mature Grated Cheddar
• 25 g Grated Parmesan Cheese
• 1 g Salt and pepper to taste
• 8 g Basil leaves