Quattro Formaggi Pasta Bake

Cook Time 40 minutes

Servings 6


1Pkt San Remo macaroni pasta
100g Taleggio cheese
1 cup Mascarpone
150g Gorgonzola
1 cup Parmesan, grated
2 cups Cream
100g Butter

2cups of Rapini (Italian broccoli) blanched & chopped into sml pieces
1cup Bread crumbs, coarse
1cup of pancetta, diced


Pre heat oven to 200c.

Cook pasta as per packet directions.

Melt the butter in the pan, removing from direct heat so it doesn’t burn.
Crumble in the gorgonzola, removing from heat as it melts into the butter

Add the cream and stir.

Crumble in the taleggio cheese, let the sauce simmer, reduce a little then add the mascarpone, stir until almost melted. Agitate the pan so the sauce reduces slowly and doesn’t burn.

In another pan, cook pancetta on a medium heat for 3 to 5mins or until crispy. Drain on absorbent towel.

Add pepper and cooked pasta. Stir until the pasta is completely coated. Mix in the rapini and turn off the heat.
Take a baking dish and pour pasta into the dish evenly.

Mix bread crumbs and pancetta together and sprinkle over the top. Bake in the oven for 10mins or until golden brown.

Serve with grated parmesan


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