French Onion and Camembert Pasta Bake

Ingredients

• Oil (For frying; use a drizzle.)
• 400 g Onions (Finely sliced)
• 1 tbsp Honey
• 1 tsp Ground black pepper
• 2 tbsp Plain flour
• 400 ml Beef stock (For thickening the onion mixture)
• 500 g Dried penne pasta
• 1.3 L Beef stock (Boiling hot; remaining stock)
• Salt (To season)
• 100 g Grated cheese (Plus extra for the topping)
• 125 g Baking Camembert (Torn into pieces)

Steps

1. 1

   Heat a drizzle of oil in a large non-stick frying pan over medium heat.

2. 2

   Add the finely sliced onions and fry for 10 minutes, stirring regularly.

3. 3

   Stir in the honey and fry for a further 3 minutes, until the onions are soft and coloured.

4. 4

   Heat the oven to 200°C fan.

5. 5

   Stir the flour and ground black pepper into the onions until the flour has disappeared and is starting to bubble.

6. 6

   Slowly add 400 ml of beef stock a little at a time, stirring until the mixture starts to thicken. Add more as it starts to bubble, until all 400 ml has been added.

7. 7

   Put the dried penne in a large, deep baking dish. Add the onion mixture and the remaining 1.3 litres of boiling-hot beef stock. Season with salt and stir well.

8. 8

   Bake for 25 minutes, stirring once during baking.

9. 9

   Remove the dish from the oven and stir in the 100 g grated cheese.

10. 10

    Place torn Camembert pieces at equal intervals among the pasta.

11. 11

    Cover the pasta with extra grated cheese.

12. 12

    Return to the oven for 20 minutes, or until the cheese is melted and beginning to turn golden brown and the pasta is cooked.

Notes

The recipe gives a serving range of 4–6. The amount of extra grated cheese for the topping and the amount of frying oil are not specified.

Nutrition per serving

• main
• pasta
• baked
• comfort food
• autumn
• cheesy