Blue Cheese Pasta Bake Recipes

BLUE CHEESE AND CHICKEN PASTA BAKE

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Put the milk, stock and chicken in a large pan and bring to a simmer for 5 minutes or until the chicken is cooked through. Remove from the heat and transfer the chicken to a plate using a slotted spoon. Pour the poaching liquid into a jug.
• Meanwhile, heat a splash of oil in a large heavy-based frying pan and cook the green veg with a splash of water until just tender. Remove the veg and set aside with the chicken.
• Heat the remaining 3 tbsp olive oil in a pan with the flour and stir until it smells toasty. Gradually add the warm chicken poaching liquid, whisking until smooth and incorporated. Bring to the boil, then simmer for 5 minutes until thickened.
• Cook the pasta according to the pack instructions, drain, then tip straight into the sauce along with half the blue cheese, the crème fraîche and mustard (if using). Stir well to coat the pasta with sauce.
• Stir in the cooked chicken and vegetables, then season well with salt and pepper. Transfer to a baking dish, dot over the remaining blue cheese and bake for 20-25 minutes until golden and bubbling.

BLUE CHEESE PASTA

Steps:

• While the pasta is boiling: Melt butter in sauce pan over med-low.
• Add onion and garlic saute about 5 minutes.
• Pour in half& half, let heat through.
• Wisk in blue and parmesan cheeses.
• Salt and pepper to taste.
• Sauce will thicken a bit upon standing.
• Toss with cooked pasta.

BLUE CHEESE PASTA

Steps:

• Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

BLUE CHEESE PASTA BAKE

Steps:

• Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking dish.
• Cook the penne in boiling, salted water until' al dente', refresh in cold water and drain.
• Mix the penne with the tomatoes and creme fraiche and season to taste with salt and pepper.
• Put into the baking dish and crumble the Gorgonzola over the top. Bake for 10-15 minutes until bubbling.
• Scatter basil over the top and serve immediately.

BUFFALO CHICKEN PASTA BAKE

Steps:

• Cook pasta according to package directions. , Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove from skillet. In same skillet, saute carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from heat., Preheat oven to 350°. Stir in salad dressing, mayonnaise and hot sauce into skillet. Drain pasta. Add pasta and chicken to skillet; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese and bread crumbs. Drizzle with butter., Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.

PENNE AND SPINACH PASTA BAKE WITH BLUE CHEESE

Steps:

• Bring a large pan of salted water to the boil.
• Add pasta and cook for 10-12 minutes, adding the spinach to the pan for the last 3 minutes of cooking time.
• Drain well then tip the pasta and spinach into a shallow baking dish along with the crumbled blue cheese,pinch of chili flakes if using and seasoning to taste.
• Put spoonfuls of the mascarpone cheese all over the top of the pasta.
• Sprinkle with the parmesan then grill for 5 minutes until the mascarpone melts and the top turns a golden brown.
• Serve with grilled tomatoes and a green salad.

CHEESY BROCCOLI PASTA BAKE

Steps:

• Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
• Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
• Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

APHRODISIAC TAGLIATELLE WITH BLUE CHEESE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain.
• Drizzle olive oil over the cooked pasta and toss gently to coat.
• Heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil.
• Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve.

BLUE CHEESE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat cream cheese and blue cheese in large mixing bowl until light and fluffy--about 5 minutes. Mix in 1 cup sour cream and pepper. Add eggs - one at a time - mixing well after each addition.
• Pour mixture into buttered 9 inch springform pan. Bake 60 - 65 minutes or until wooden pick inserted near center comes out clean.
• Remove from oven and let stand 5 minutes. Carefully spread 1 1/4 cup sour cream over top. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate several hours or overnight.
• To serve, place on serving plate. Carefully remove sides of pan. Decorate top with red pepper cut into flower shapes with small cookie cutter and green onion tops as stems.