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Spinach, pasta and Stilton bake

24 August 2018 — Dinner, Lunch

Spinach, pasta and blue cheese bake

Ingredients

300g conchiglie pasta

500ml semi-skimmed milk

3 tbsp cornflour

200g Cropwell Bishop Stilton

200g spinach, washed

Salt and pepper

 

How to make it

Pasta bakes are a simple meal that the whole family can enjoy, the Stilton from Cropwell Bishop in this recipe gives it a creaminess, as well as a salty, nutty edge. Serve with warm crusty bread.

  • Heat the milk in a pan until tiny bubbles form around the edges, then lower the heat
  • Add the cornflour in spoonfuls to the hot milk
  • Mix together to form a paste
  • Stir the milk until it starts to thicken
  • Add the Stilton, and season
  • In a separate pan, wilt the spinach and then strain all of the liquid out of it
  • Boil the pasta then strain
  • Stir through the cheese sauce
  • Add the spinach
  • Top with a crumbling of the Stilton
  • Place under a hot grill for 5 mins or until the cheese has melted and gone slightly golden

 

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