Continental Cheese Bake
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
butter
|
|
| 1 | each |
garlic cloves
peeled, crushed |
|
| 1 | each |
sweet red bell peppers
deseeded and diced |
|
| 8 | ounces |
mushrooms
chestnut |
|
| 5 | ounces |
cheese
soft, flavoured with garlic and herbs |
|
| 5 | ounces |
fromage frais, low fat
|
* |
| 14 | ounces |
artichoke hearts
canned, drained, halved |
|
| 2 | ounces |
smoked ham
diced |
|
| 1 | each |
eggs
beaten |
|
| 8 | ounces |
bow-tie pasta (farfalle)
cooked and drained |
|
| 3 | tablespoons |
bread crumbs
fresh |
|
| 2 | ounces |
cheddar cheese
grated |
|
| 1 | x |
parsley sprigs
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
butter
|
|
| 1 | each |
garlic cloves
peeled, crushed |
|
| 1 | each |
sweet red bell peppers
deseeded and diced |
|
| 231.2 | ml/g |
mushrooms
chestnut |
|
| 144.5 | ml/g |
cheese
soft, flavoured with garlic and herbs |
|
| 144.5 | ml/g |
fromage frais, low fat
|
* |
| 404.6 | ml/g |
artichoke hearts
canned, drained, halved |
|
| 57.8 | ml/g |
smoked ham
diced |
|
| 1 | each |
eggs
beaten |
|
| 231.2 | ml/g |
bow-tie pasta (farfalle)
cooked and drained |
|
| 45 | ml |
bread crumbs
fresh |
|
| 57.8 | ml/g |
cheddar cheese
grated |
|
| 1 | x |
parsley sprigs
for garnish |
*
|
Directions
Preheat ove to 200C/400F/Gas Mark 6.
Heat butter and sauté garlic, pepper and mushrooms, stirring frequently, until softened.
Meanwhile, heat together soft cheese and fromage frais, stirring until combined.
Mix in artichoke hearts, ham egg, cooked pasta and mushroom mixture.
Turn into a heatproof dish, sprinkle over the breadcrumbs and grated cheese.
Bake for 20 minutes until top is golden brown.
Garnish with parsley sprig to serve.
