Slow cooker 3-cheese pasta bake recipe

• servings: 8 servings
• active time: 15 minutes
• total time: 2 hours 25 minutes

Ingredients

18 ⅕ gm olive oil

20g unsalted butter, chopped

2 leeks, pale section only, thinly sliced

2 tsp plain flour

1 large cauliflower, cut into florets

250g pasta shells

300ml pouring (pure) cream or thickened cream

750ml vegetable stock

46 ⅘ gm Dijon mustard

100g cheese

120g tasty cheese

240g ricotta

60ml olive oil

1 bunch sage, leaves picked

115g sourdough baguette, torn into small pieces

1 garlic clove, crushed

Finely grated nutmeg, to serve

Directions

Step 1

Heat the oil and butter in a frying pan over medium heat. Add the leek and cook, stirring, for 4 mins or until tender. Transfer the leek mixture to a slow cooker with the flour, cauliflower, pasta, cream, stock and mustard. Season. Cover and cook, stirring occasionally, for 2 hours on high (or 3 hours on low) or until the pasta is tender. Add the havarti, cheddar and ricotta. Stir to combine. Turn off the slow cooker. Set aside for 10 mins or until the cheese melts.

Step 2

Meanwhile, heat extra oil in a large non-stick frying pan over high heat. Cook the sage, in 2 batches, for 30 secs or until crispy. Transfer to a plate. Add the sourdough and garlic to the pan. Cook, stirring, for 3 mins or until golden.

Step 3

Divide the pasta mixture among serving bowls. Season. Sprinkle with the sage, sourdough mixture and nutmeg.

Nutrition

• Calories: 123.52
• Total Fat: 32.3 g
• Saturated Fat: 14.8 g
• Cholesterol: 53.3 mg
• Sodium: 595.5 mg
• Total Carbohydrate: 40.4 g
• Total Sugars: 3.7 g
• Protein: 17.1 g