Stilton and Fettucine Bake HT MC 35mins

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Stilton and Fettuccine Bake

HT MC 35mins

Serves 4 Recipe Keywords: Hot Pasta Pork Bacon Meat Vegetables Main Course Eggless

Click the box to save up to 20% on ingredients used in this recipe

Ingredients

350g/12oz Back Bacon Rashers, chopped
25g/1oz Butter
1 Garlic Clove, crushed
100g/4oz Mushrooms, sliced
25g/1oz Plain Flour
300ml/10fl.oz. Milk
75g/3oz Stilton Cheese, crumbled
Salt and Black Pepper
225g/8oz Fettuccine
150g/5oz Mozzarella Cheese, grated or finely chopped

Instructions

1. Preheat oven to 180C, 350F, Gas Mark 4. Bring a large pan of heavily salted water to the boil, add the Fettuccine and cook for 10 minutes.

2. Meanwhile, melt the butter in a large pan, add the bacon and garlic and fry until golden. Add the mushrooms and fry for a further 1-2 minutes.

3. Sprinkle over the flour and stir well. Remove from the heat, and gradually add the milk stirring constantly. Return the pan to the heat bring to the boil still stirring until thickened. Stir in the stilton cheese, salt and pepper.

4. Drain the fettuccine and stir into the sauce. Transfer to a shallow ovenproof dish. Sprinkle with Mozzarella cheese and cook in the oven for 15-20 minutes until browned. Serve immediately.

TIPS AND OPTIONS:

	Substitute the Stilton with another blue cheese
	Substitute the Mozzarella with another hard mild cheese
	Substitute another pasta for the Fettuccine
	This is a A Weekday Menu Recipe i.e. a good recipe to cook during the week when time may be short.

Special Equipment required to make this Stilton & Fettuccine Bake Recipe

	Large Saucepan
	Shallow Ovenproof Dish

Serving suggestions for this Stilton & Fettuccine Bake Recipe

Accompaniments	Garlic Bread, Green salad
Dessert	Baked Nectarines

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Additional information about this Stilton and Fettuccine Bake recipe

Whilst it is an excellent eating cheese (Stilton and Port is a delight which should be savoured by all at some time during their life) Stilton is also a wonderful cheese for using in recipes. As the cheese is never pressed, it has a flaky, open texture. The taste ranges from relatively mild to very strong depending on how long it has been aged

Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

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