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Three-cheese pasta bake

20 min


4 persons




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Pasta with cheese au gratin served in an oven white tray


  • 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

  1. Step 1

    Cook the penne in plenty of boiling salted water following the instructions on the packet. Preheat the oven to 200 ºC.

  2. Step 2

    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.

  3. Step 3

    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).

  4. Step 4

    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.

  5. Step 5

    Pour the pasta and cheese sauce into a baking tray, sprinkle with grated Parmesan and bake au gratin for a few minutes.

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