Loaded with tasty leftovers from your festive feast, this white sauce pasta bake recipe is a great way to make sure that none of your hard work goes to waste.
- Serves4
- Cook time30 minutes
- Prep time5 minutes
Ingredients
- 300g dried pasta or 5 cups cooked pasta such as farfalle, shell, or macaroni
- 4 cups (1L) milk (or if you have leftover cream, use 1 cup cream, 3 cups milk)
- 50g butter or margarine
- 1/3 cup (50g) plain flour or gluten-free plain flour
- 1 cup (80g) any grated cheese
- 100g leftover ham, bacon or roast meat
- 2 cups (450g) leftover cooked vegetables
- 1 tbs chopped fresh herbs such as chives, dill or tarragon
- 50g soft cheese such as blue cheese or goat’s cheese, crumbled
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
If using dried pasta, cook following packet directions. Drain.
Step 2
Meanwhile, heat the milk (and cream if using) in a small saucepan over medium heat. Heat the butter or margarine in a medium saucepan over medium heat. Add the flour and cook, stirring, for 1-2 mins or until the mixture is well combined.
Step 3
Gradually add the milk mixture, stirring with a balloon whisk until smooth and well combined. Cook, stirring with a wooden spoon, for 4-5 mins or until the sauce thickens and starts to come to the boil. Stir in one-third of the grated cheese. Season.
Step 4
Preheat oven to 200°C. Combine the pasta, sauce, ham or bacon or roast meat, vegetables and herbs with half the crumbled cheese and half the remaining grated cheese in a 10-cup (2.5L) capacity baking dish. Scatter with the remaining cheeses. Bake for 20 minutes or until golden and heated through.
Recipe tip
COOK. STORE. SAVE.
Leftover tip: Use leftover vegetables such as roast pumpkin, roast cauliflower or steamed zucchini and broccoli.
If you want to replace the ham with roast meat such as chicken or turkey, increase to 1 cup shredded meat.
White sauce pasta bake
- Serves4
- Cook time30 minutes
- Prep time5 minutes
Ingredients
- 300g dried pasta or 5 cups cooked pasta such as farfalle, shell, or macaroni
- 4 cups (1L) milk (or if you have leftover cream, use 1 cup cream, 3 cups milk)
- 50g butter or margarine
- 1/3 cup (50g) plain flour or gluten-free plain flour
- 1 cup (80g) any grated cheese
- 100g leftover ham, bacon or roast meat
- 2 cups (450g) leftover cooked vegetables
- 1 tbs chopped fresh herbs such as chives, dill or tarragon
- 50g soft cheese such as blue cheese or goat’s cheese, crumbled
Description
Loaded with tasty leftovers from your festive feast, this white sauce pasta bake recipe is a great way to make sure that none of your hard work goes to waste.
Method
Step 1
If using dried pasta, cook following packet directions. Drain.
Step 2
Meanwhile, heat the milk (and cream if using) in a small saucepan over medium heat. Heat the butter or margarine in a medium saucepan over medium heat. Add the flour and cook, stirring, for 1-2 mins or until the mixture is well combined.
Step 3
Gradually add the milk mixture, stirring with a balloon whisk until smooth and well combined. Cook, stirring with a wooden spoon, for 4-5 mins or until the sauce thickens and starts to come to the boil. Stir in one-third of the grated cheese. Season.
Step 4
Preheat oven to 200°C. Combine the pasta, sauce, ham or bacon or roast meat, vegetables and herbs with half the crumbled cheese and half the remaining grated cheese in a 10-cup (2.5L) capacity baking dish. Scatter with the remaining cheeses. Bake for 20 minutes or until golden and heated through.