Packed with greens, mushrooms and oozing cheddar, this hearty pasta bake is an easy way to feed the family. We’ve used Tesco Finest cavolo nero here as it has a sweeter and more rounded flavour than traditional kale. To prepare, shred finely, or remove the leaves from the stems for a softer texture.
Prep/cook 1 hour
Serves 4
300g Tesco Finest conchiglie
½ tbsp olive oil
250g Tesco Finest portobello mushrooms, sliced
2 garlic cloves, crushed
200g Tesco Finest cavolo nero, leaves roughly chopped, stems finely chopped
30g unsalted butter
30g plain flour
650ml semi-skimmed milk
75g Tesco Finest vintage cheddar, grated
Heat the oven to 200C (180C fan)/gas 6. Boil the conchiglie for 8 minutes, drain and transfer to a 20cm square baking dish or similar.
Heat the olive oil in a large frying pan over a high heat. Add the mushrooms and garlic and cook for 8-10 minutes until well browned. Remove and set aside.
Add the cavolo nero to the pan, season and cook for 4-5 minutes until softened. Set aside with the mushrooms.
Reduce the heat to medium and melt the butter in the pan. Whisk in the flour, cook for 1 minute, then gradually whisk in the milk until fully combined and smooth. Bring to the boil, reduce the heat and simmer for 2-3 minutes until thickened. Remove from the heat, stir through most of the cheese and season to taste.
Add the vegetables and the cheese sauce to the baking dish with the pasta and mix well. Scatter with the remaining cheese and bake for 20 minutes until golden and bubbling. Stand for 5 minutes, then serve.
Tip: to make this vegan, swap the butter for a dairy-free spread and the milk for a plant-based option. Add nutritional yeast instead of cheese and you’re good to go.
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