Pasta Gratin


Pasta Gratin

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4-6

Tip ~To freeze: Add an extra ¼ pint of milk to the sauce. Spoon over the pasta to cover completely. Cool and freeze once the dish is prepared and uncooked. To use: Thaw overnight at cool room temperature. Cook as directed for about 1 hour.


175g /6oz salted cashew nuts, roughly chopped

175g / 6oz button mushrooms, roughly chopped

75g / 3oz onion, roughly chopped

50g / 2oz celery, roughly chopped

butter or margarine

225g/8oz fresh spinach

salt and pepper

24 large pasta shells, about 150g (5oz)

40g / 1 ½ oz plain flour

750ml / 1 ¼ pints milk

1 bay leaf

275g / 10oz Lancashire cheese, coarsely grated

45ml/ 3 tablespoons chopped fresh parsley

1 egg


  • Melt 50g /2oz butter in a large pan. Fry the nuts, mushrooms, onion and celery until golden and any excess liquid has evaporated.
  • Wash the spinach and cook in a covered pan over a low heat until wilted. Drain well and roughly chop. Stir this into the onion mixture, season and cool.
  • Cook the pasta shells in plenty of boiling salted water until just tender. Drain well.
  • Fill the shells with the nut mixture and place in a singly layer in a large shallow ovenproof dish.
  • Melt 40g / 1 ½ oz butter in a small saucepan. Add the flour a cook stirring for 1 -2 minutes before adding the milk and bay leaf.
  • Bring to the boil and simmer, stirring for 2 -3 minutes. Discard the bay leaf.
  • Off the heat, beat in the cheese, parsley, egg and seasoning. Spoon evenly over the pasta shells.
  • Bake at 180C, 350F, Gas Mark 4 for about 40 minutes.