Baked Farfalle And Olives
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in a covered dish in the oven at 175°C (350°F) until hot.
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