Cook the penne in plenty of boiling salted water following the instructions on the packet. Preheat the oven to 200 ºC.
Three-cheese pasta bake
- 400 g Borges penne pasta
- 1 clove of garlic
- 100 g Emmental cheese*
- 100 g Gouda cheese
- 50 ml single cream (or evaporated milk)
- 50 g Parmesan cheese
- A dash of Borges extra-virgin olive oil
- Salt and pepper
- * You can use any cheese that melts easily, from a good-quality Cheddar to a semi-cured goat’s cheese.
Step by step
Gently fry the garlic in a frying pan with extra-virgin olive oil. Remove the garlic once the olive oil has started to take on some colour.
Grate the Gouda and Emmental, or use a food processor, to make them easier to melt. Add to a frying pan with the cream and melt over a low heat. Add salt and pepper to taste (don’t overdo it: cheese already contains salt).
Take the pasta off the heat a minute early, strain and add to the frying pan to finish it off in the cheese sauce over a low heat.
Pour the pasta and cheese sauce into a baking tray, sprinkle with grated Parmesan and bake au gratin for a few minutes.