Baked ribbon pasta with stilton, mushrooms, mozzarella and walnuts

A lovely stilton cheesy pasta dish with mushrooms, baked with melted mozzarella. A rather rich dish, but it's nice to spoil yourself now and then.

Baked ribbon pasta with stilton, mushrooms, mozzarella and walnuts

Servings:	Serves 2
Calories per serving:	710
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	20th November 2021

Best recipe review An October treat! 5/5 Perfect for the local walnuts that are everywhere at the moment Chef

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 225 g fresh egg ribbon pasta
• Freshly ground black pepper
• 1 teaspoon of Taste Sensation fajita seasoning
• 18 g butter
• 1 teaspoon of olive oil
• 3 garlic cloves. peeled and crushed
• 225 g sliced mushrooms
• 50 g stilton cheese
• 60 ml double cream
• sea salt
• 1 fresh egg, lightly beaten
• 125 g ball of mozzarella cheese
• 4 walnut kernels, broken into small pieces
• Freshly chopped parsley

Mise en place

• Preheat your oven to 180° C

Method

1. Cook the the ribbon pasta for about 4 minutes in lightly salted boiling water until al-dente
2. While that's cooking melt the butter together with a teaspoon of olive oil, the black pepper, Taste Sensation fajita seasoning and saute the garlic and mushrooms for a few minutes until soft over a gentle heat so as not to burn the garlic
3. Crumble the stilton over the mushrooms and mix well
4. Add the double cream while stirring and season to taste
5. Drain the pasta, reserving a the water if needed to thin the sauce. See Chef's notes.
6. Mix the pasta into the mushroom sauce and stir in the beaten egg
7. Pour the mixture into a buttered ovenproof dish, top with the torn mozzarella and cover with tin foil and bake for 15 minutes at 180°
8. Remove the foil and bake uncovered for a further 10 minutes until browned
9. Garnish with chopped parsley and walnut pieces

• 

  Baked, but a little dry

• 

  Mozzarella cheese topping added

• 

  Really should have used a smaller, deeper oven dish

• 

  Creamy pasta and mushrooms

• 

  Frying off the garlic and mushrooms

• 

  The ingredients for this lovely vegetarian dish

Serving suggestions

Serve with a green vegetable

Chef's notes

After making this, next time I would add a lot more of the pasta cooking liquid, probably 3 large serving spoon's worth. After baking, even when covered with tin foil, it was quite dry. I would also bake it in a smaller, deeper dish, so moisture is retained. Very nice meal anyway and we will definitely be having this again.

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