You can make this dish and refrigerate for up to 24 hours before cooking, just right for when you come home from a busy day at work.
Serves: 4
On the table in: up to 30 mins
Ingredients:
- 350g cavatappi, macaroni or other tubular pasta
- 120ml milk
- 200ml creme fraiche
- 50g grated Cheddar cheese
- 50g grated Parmesan cheese
- 100g defrosted petit pois
- 300g jar Dallaglio by Sacla’ Tricolore Pasta Sauce
- 40g butter
- 75g black olives
- 1 tsp fresh breadcrumbs
- Salt & ground black pepper
Instructions:
- Put a pan of salted water on to boil for the pasta. Cook the cavatappi according to the pack instructions until al dente.
- Meanwhile, melt the butter for the topping in a frying pan over a moderate heat, add breadcrumbs and cook until crisp and golden for 3-4 minutes, stirring often. Remove from the heat, then season, and stir in the Parmesan.
- In another pan combine the creme fraiche, milk, pasta sauce and the two cheeses. Heat gently for a couple of minutes, stir occasionally, then season.
- Drain the pasta, return it to the pan, pour over the sauce, add the peas and pour into an ovenproof dish.
- Refrigerate for up to 24 hours until you are ready to cook.
- Preheat the oven to 200’c, 400’F, Gas mark 6 . Bake the pasta dish for 20-30 minutes until everything is golden and piping hot. Don’t wait a moment longer. Tuck in.
Recipe by kind permission of Sacla