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The Two Cheese Pasta Bake


A nice recipe for a versatile dish that from experience I can say will be extremely popular with the kids while still serving them some healthy vegetables; but this dish certainly doesn’t have to be only for the kids!






Ingredients (4 guests):


* 4 boneless chicken breasts, or equivalent boneless chicken thighs
* 16 oz. [450 g.] of long pasta type, (spaghetti or egg noodles)
* 1 container of crème fraîche (use sour cream if unavailable)
* 1 pack of sliced white mushrooms [227 gr]
* 1 onion, chopped
* 1 cup cauliflower, cooked and chopped
* 1 bag of grated swiss cheese (125 g. or to taste)
* 1/2 cup grated parmesan cheese


Cooking instructions


1) Cook the pasta, following package indications; do not overcook as they will cook a little bit more in the oven; drain

2) Meanwhile, cut the chicken into small pieces, then fry them in a pan with the mushrooms and a little bit of butter; once everything is cooked and browned, and the crème fraîche and the parmesan cheese.

3) Simmer to reduce the sauce for a little while; when the sauce has a nice consistency, add the drained pasta and the cauliflower to it and mix gently until uniformly coated.

4) Pour the pasta in the baking dish you will be using, sprinkle with grated cheese on top. Put in the preheated oven, for ten minutes or as long as it takes for a nice golden brown crust to form on the pasta.