Mac and Cheese-inspired Pasta Bake
with tomato crostini and honey mustard kale- Cereals containing gluten
- Wheat
- Milk
- Mustard
- May contain traces of allergens
- Milk
- Soya
- Mustard
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Sulphites
Whip up a comforting, crowd-pleasing dinner bake with a crunchy panko topping with this easy recipe, then serve alongside toasty tomato crostini and a honey mustard kale salad.
Ingredients
2 unit(s)
Garlic
2 unit(s)
Baguette
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya)
2 unit(s)
Tomato
80 grams
Kale
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
110 grams
Creme Fraiche
(Contains: Milk)
50 grams
Cream Cheese
(Contains: Milk)
50 grams
Grated Cheese
(Contains: Milk May be present: Milk)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Sriracha
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
1 sachet(s)
White Wine Stock Powder
(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)
Not included in your delivery
1 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins. Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Peel and grate the garlic.
- Place a pan over medium-high heat with the white wine stock, creme fraiche and garlic. Bring to a simmer for 2-3 mins.
- Add the cream cheese, 1 tbsp butter (per 2P) and cheese, and stir until smooth, 2-3 mins.
- Add the drained pasta to the cheese sauce.
- Loosen with a splash of water, if required. Season to taste with salt and pepper.
- Transfer the pasta and cheesy sauce to an appropriately-sized oven dish.
- Sprinkle over the breadcrumbs and drizzle some oil over the top.
- Bake on top of the oven until browned and crispy, 12-15 mins.
- Allow to rest for 5 mins before serving.
- Meanwhile, cut the baguette at an angle into 2 cm slices. Butter one side of the baguette.
- Lay the slices onto a baking tray.
- Toast until golden brown, 8-10 mins.
TIP: Keep an eye on them so they don't burn!
- Cut the tomato into 2cm chunks. Season to taste with salt and pepper.
- Strip the leafy part of the kale from the stem. Discard the stems.
- Return the pasta pot to a medium-high heat with a drizzle of oil.
- Fry the kale until wilted, 4-5 mins.
- Remove from the heat and add the honey mustard dressing. Season to taste with salt and pepper.
- Divide the bake between bowls.
- Top the crostinis with the tomato at the table.
- Serve the honey mustard kale on the side on the side of the adult plates.
- Drizzle sriracha over the top of the adult dish.
TIP: Have the kids help assemble the tomato crostini.
