DinnerMain Course

Baked Farfalle And Olives

Name: Baked Farfalle And Olives
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: american, italian
Ingredients: 340 g farfalle pasta; 1 tbsp unsalted butter for greasing; 100 g parmesan cheese grated; 110 g swiss cheese diced into 1cm cubes; 110 g cheddar cheese diced into 1cm cubes; 55 g green olive stuffed with pimento, chopped; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 480 ml whole milk; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 pinch nutmeg ground (optional); 25 g parmesan cheese grated; 40 g green olive stuffed with pimento, sliced

A rich and cheesy baked pasta dish featuring farfalle, three kinds of cheese, and savory stuffed olives. A creamy homemade white sauce brings it all together for a comforting and satisfying meal.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 6
Difficulty: Medium

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

340 gfarfalle pasta
1 tbspunsalted butter, for greasing

pasta mix

100 gparmesan cheese, grated
110 gswiss cheese, diced into 1cm cubes
110 gcheddar cheese, diced into 1cm cubes
55 ggreen olive, stuffed with pimento, chopped

white sauce

3 tbspunsalted butter
3 tbspall-purpose flour
480 mlwhole milk
0.5 tspsalt
0.25 tspblack pepper, freshly ground
1 pinchnutmeg, ground(optional)

topping

25 gparmesan cheese, grated

garnish

40 ggreen olive, stuffed with pimento, sliced

Equipment

saucepan · large pot · colander · knife · whisk · oven · cutting board · baking dish

The method

Step by step

1
Preheat your oven to 180°C (350°F). Grease a 3-quart baking dish with butter.
About 2 min
2
Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente.
About 10 min
Cook’s note: Cooking the pasta slightly less than the package directs will prevent it from becoming mushy after baking.
3
While the pasta cooks, melt the butter for the white sauce in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for one minute, stirring constantly, to form a paste.
About 2 min
Cook’s note: This paste, called a roux, is the foundation for a smooth, thick sauce.
4
Gradually whisk in the whole milk until smooth. Bring the sauce to a simmer, stirring frequently, and cook until it has thickened slightly, about 5-7 minutes. Season with salt, black pepper, and optional nutmeg.
About 7 min
Cook’s note: Adding the milk slowly and whisking continuously prevents lumps from forming.
5
Drain the cooked pasta well and return it to the empty pot.
About 1 min
6
To the pot with the drained pasta, add the Parmesan cheese from the pasta mix, the Swiss cheese, and the Cheddar cheese. Toss gently to combine.
About 2 min
Cook’s note: The residual heat from the pasta will help start melting the cheeses.
7
Stir in the chopped green olives from the pasta mix.
About 1 min
8
Spoon half of the pasta mixture into the prepared baking dish and spread it into an even layer.
About 1 min
9
Pour half of the prepared white sauce over the pasta in the dish.
About 1 min
10
Top with the remaining pasta mixture, followed by the rest of the white sauce.
About 1 min
11
Sprinkle the grated Parmesan cheese for the topping evenly over the surface. Bake for 30 minutes, or until the sauce is bubbly and the top is lightly golden.
About 30 min
12
Let the baked pasta rest for 5 minutes before serving. Garnish with the sliced green olives.
About 5 min
Cook’s note: Resting allows the casserole to set, making it easier to serve.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave or in a covered dish in the oven at 175°C (350°F) until hot.