Cheesy Alfredo Pasta Bake with Greens & Lemon Parmesan Crumb
- Prep time: 35 minutes
- Calories: 800
- 4 Tbsp of Butter (pantry)
- 180 g of Casarecce Pasta
- 1⁄2 Cup of Parmesan (Finely Grated)
- 1 Cup of Thickened Cream
- 1 Bunch of Broccolini
- 1⁄2 Cup of Peas
- 1⁄2 Cup of Panko Bread Crumbs
- 1 of Lemon
- 1 of Garlic Clove
- 1 125g Pack of Buffalo Mozzarella
Prepare Ingredients:Put a large pot of salted water on to boil. Preheat oven to 200°C. Zest lemon. Trim broccolini ends and cut in half. Peel and mince garlic. Drain mozzarella and cut into chunks.
Cook Pasta & Blanch Greens:When water is boiling, add pasta and cook 5 minutes, or until just under al dente. In the last minute of pasta cooking, add broccolini and peas to blanch. Reserve 1⁄4 cup of the pasta cooking water, drain pasta and greens well. Place 3⁄4 of the butter in the warm pot (used for the pasta and greens) to melt.
Prepare Sauce:To the melted butter in the pot add cream, garlic and reserved pasta water, whisking until smooth. Add 3⁄4 of the parmesan and continue whisking until smooth and combined.
Prepare Topping & Bake:Add cooked pasta, greens and 1⁄2 the mozzarella and stir in well to combine. Transfer pasta mix to an ovenproof dish. In a small bowl combine reserved butter, breadcrumbs, remaining parmesan and lemon zest (to taste). Season with salt and pepper and mix well.
You Plate It:Sprinkle breadcrumb topping over the pasta dish and add remaining mozzarella chunks. Bake in the oven for 10-12 minutes, until cheese has melted and crumb is golden brown. Serve the deliciousness straight out of the pan. Enjoy!