Easy Cheese Pasta Recipes

Fusilli with roasted Mediterranean vegetables and parmesan is one of the recipes featured on this page
Fusilli with roasted Mediterranean vegetables and parmesan is one of the recipes featured on this page

Cheesy pasta for most people will conjure up images of macaroni and cheese, or perhaps spaghetti with parmesan grated or flaked on top. While both these cheesy pasta ideas can be delicious, there are a lot more ways in which cheese, pasta and a selection of other ingredients can be combined to delicious effect. This page looks at three very different cheesy pasta recipes - incorporating three different types of pasta and three very different types of cheese - to hopefully provide you with some new dinner ideas and help inspire you to create new and innovative pasta recipes of your own.

Cheesy Penne Pasta with Cod

Penne pasta and large cod flakes stirred through a cheese sauce and topped with crispy breadcrumbs
Penne pasta and large cod flakes stirred through a cheese sauce and topped with crispy breadcrumbs

Cook Time

  • Prep time: 10 min
  • Cook time: 25 min
  • Ready in: 35 min
  • Yields: Two servings

Ingredients

  • 6oz cod fillet, skin on
  • 6oz penne pasta
  • ½ pint double/heavy cream
  • 3oz cheddar cheese, grated (2oz for sauce, 1oz for topping)
  • 2 handfuls green salad leaves of choice
  • 6 cherry tomatoes, halved
  • 6 slices cucumber
  • 2 tbsp fresh breadcrumbs
  • Salt and pepper

Instructions

Click thumbnail to view full-size
Cod fillet is briefly poached in waterCream is poured in to a large potCooked penne pasta is thoroughly drainedSkin is peeled from cooked and cooled cod before it is flakedPasta is added to the cheese sauceFlaked cod is added to the cheesy pastaCheesy cod pasta is readyTomato and cucumber form the garnish for the pasta along with some green salad leaves
Cod fillet is briefly poached in water
Cod fillet is briefly poached in water
Cream is poured in to a large pot
Cream is poured in to a large pot
Cooked penne pasta is thoroughly drained
Cooked penne pasta is thoroughly drained
Skin is peeled from cooked and cooled cod before it is flaked
Skin is peeled from cooked and cooled cod before it is flaked
Pasta is added to the cheese sauce
Pasta is added to the cheese sauce
Flaked cod is added to the cheesy pasta
Flaked cod is added to the cheesy pasta
Cheesy cod pasta is ready
Cheesy cod pasta is ready
Tomato and cucumber form the garnish for the pasta along with some green salad leaves
Tomato and cucumber form the garnish for the pasta along with some green salad leaves
  1. Lay the cod fillet skin side down in a pot of cold water. Put the pot on a high heat until the water begins to simmer. Reduce the heat and continue to simmer for five minutes only. Remove the cod with a large slotted spoon to a plate, cover and leave to cool while you cook the pasta.
  2. Bring a large pot of heavily salted water to a boil. Remember that pasta should ideally be cooked in water which is as salty as the Mediterranean Sea. Add the pasta, stir briefly but well and simmer for ten to a maximum of twelve minutes. Drain thoroughly at the sink through a colander.
  3. The skin should peel easily from the cod fillet. Gently massage the cod with your fingers to separate it in to the natural flakes determined by its flesh structure.
  4. Pour the cream in to a pot and put it on a moderate heat until it begins to simmer. Add two-thirds of the cheese and stir with a wooden spoon until a rich, lush cheese sauce is formed. This should only take a minute or so.
  5. The pasta and the cod should be added to the cheese sauce. Very carefully fold through so as not to further break up the cod flakes.
  6. Divide the mixture evenly between two serving bowls. Mix the remaining cheese with the breadcrumbs and scatter over the top. Place the bowls on a baking or roasting tray under a hot grill/broiler for a couple of minutes to melt the cheese and lightly brown the breadcrumbs.
  7. Serve the pasta in the bowl on a plate with the combined salad ingredients, seasoned to taste.

Broccoli and Stilton Tagliatelle

Tagliatelle pasta and broccoli florets are folded through a Stilton cheese based sauce
Tagliatelle pasta and broccoli florets are folded through a Stilton cheese based sauce

Broccoli and Stilton cheese is a classic soup combination. The good news is that they work equally well combined with a pasta like tagliatelle.

Cook Time

Prep time: 10 min

Cook time: 25 min

Ready in: 35 min

Yields: Two servings

Ingredients

  • 4oz tagliatelle
  • ½ head of broccoli, broken in to florets
  • 12 fl oz milk
  • 1oz butter
  • 1oz plain/all purpose flour
  • 2oz Stilton cheese (any rind should be removed)
  • Salt and black pepper
  • Freshly chopped parsley to garnish

Instructions

Click thumbnail to view full-size
Principal ingredients for broccoli and Stilton cheese pastaCooked broccoli is thoroughly drainedCooked tagliatelle is drainedMaking a basic roux for bechamel sauceCrumbled Stilton for cheese sauceStilton cheese is added to bechamel sauceTagliatelle and broccoli are added to Stilton cheese sauceBroccoli and Stilton tagliatelle is plated and ready to be garnished
Principal ingredients for broccoli and Stilton cheese pasta
Principal ingredients for broccoli and Stilton cheese pasta
Cooked broccoli is thoroughly drained
Cooked broccoli is thoroughly drained
Cooked tagliatelle is drained
Cooked tagliatelle is drained
Making a basic roux for bechamel sauce
Making a basic roux for bechamel sauce
Crumbled Stilton for cheese sauce
Crumbled Stilton for cheese sauce
Stilton cheese is added to bechamel sauce
Stilton cheese is added to bechamel sauce
Tagliatelle and broccoli are added to Stilton cheese sauce
Tagliatelle and broccoli are added to Stilton cheese sauce
Broccoli and Stilton tagliatelle is plated and ready to be garnished
Broccoli and Stilton tagliatelle is plated and ready to be garnished
  1. Put the tagliatelle in to a pot of well salted, boiling water and the broccoli florets in to a pot of slightly salted, boiling water. Simmer both for ten minutes and drain well through a colander.
  2. Heat the milk in a large pot until it just starts to simmer. Pour in to a heatproof jug.
  3. In the same pot, melt the butter before adding the flour. Stir with a wooden spoon to form a roux and keep stirring for two or three minutes to cook out the flour.
  4. Add the milk in three or four stages, stirring to fully combine in each instance before adding more.
  5. When you have a smooth bechamel sauce, simmer for a couple of minutes before adding the Stilton and stirring well. If desired, you can simmer for a further couple of minutes to fully melt the Stilton but in this instance the pasta and broccoli were added almost immediately.
  6. Turn off the heat and carefully fold the tagliatelle and broccoli through the sauce. Season to taste with salt and black pepper.
  7. Divide the combination between two serving plates and garnish with chopped parsley.

Fusilli Pasta with Roasted Mediterranean Vegetables and Parmesan Cheese

Fusilli pasta is stirred through a selection of roasted vegetables and topped with parmesan cheese
Fusilli pasta is stirred through a selection of roasted vegetables and topped with parmesan cheese

Cook Time

Prep time: 15 min

Cook time: 35 min

Ready in: 50 min

Yields: Two servings

Ingredients

  • ½ aubergine/eggplant, chopped to one inch dice
  • ½ courgette/zucchini, chopped to one inch dice
  • 1 small red onion, peeled and quartered
  • 2 cloves of garlic, peeled and sliced
  • 12 black olives, pitted
  • 6 baby plum tomatoes
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 4oz fusilli pasta
  • 1 tbsp freshly chopped parsley, plus extra to garnish
  • 2 tbsp parmesan cheese flakes

Instructions

Click thumbnail to view full-size
Selection of Mediterranean vegetables for roastingVegetables are chopped and prepared for roastingVegetables ready for roasting in the ovenFusilli pasta is cooked and drained wellFusilli pasta and parsley are added to the roasted vegetablesPasta and parsley are carefully stirred through the roasted vegetablesParmesan cheese flakes are scattered over the pasta and vegetablesParmesan cheese is melted over the top of the pasta and vegetablesFusilli cheese pasta with Mediterranean vegetables is served
Selection of Mediterranean vegetables for roasting
Selection of Mediterranean vegetables for roasting
Vegetables are chopped and prepared for roasting
Vegetables are chopped and prepared for roasting
Vegetables ready for roasting in the oven
Vegetables ready for roasting in the oven
Fusilli pasta is cooked and drained well
Fusilli pasta is cooked and drained well
Fusilli pasta and parsley are added to the roasted vegetables
Fusilli pasta and parsley are added to the roasted vegetables
Pasta and parsley are carefully stirred through the roasted vegetables
Pasta and parsley are carefully stirred through the roasted vegetables
Parmesan cheese flakes are scattered over the pasta and vegetables
Parmesan cheese flakes are scattered over the pasta and vegetables
Parmesan cheese is melted over the top of the pasta and vegetables
Parmesan cheese is melted over the top of the pasta and vegetables
Fusilli cheese pasta with Mediterranean vegetables is served
Fusilli cheese pasta with Mediterranean vegetables is served
  1. Put your oven on to preheat to 200C/400F while you prepare the vegetables.
  2. Add all the vegetables to a one inch deep ovenproof dish. Season with salt and black pepper and drizzle well with extra virgin olive oil. Put in to the oven for thirty minutes.
  3. Ten minutes before the vegetables are due to be ready, add the fusilli to a pot of boiling, salted water. Stir and then simmer for ten minutes.
  4. Take the vegetables from the oven and drain the pasta well. Add the parsley and the drained pasta to the vegetables and stir carefully with a wooden spoon.
  5. Scatter the parmesan over the dish and melt briefly under a hot grill/broiler.
  6. Garnish with the remaining parsley immediately before service.

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Comments 4 comments

Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you very much, randomcreatice and you are so right. Cheese and pasta affords so many possibilities.


randomcreative profile image

randomcreative 3 years ago from Milwaukee, Wisconsin

I love your unique takes on this classic recipe! There are endless possibilities for tasty cheesy pasta.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Suzanne and thank you very much indeed :)

The cod works incredibly well with the cheese pasta and it's so important to let it flake naturally. On the other side of the coin, the roasted vegetables go with the pasta like salt with pepper. I hope you enjoy any of these ideas you try and that you can convince the man in your life of the wonders of fresh fish :)


Suzie HQ profile image

Suzie HQ 3 years ago from Dublin, Ireland

Hi Gordon,

These are seriously great recipes you have put together. Brilliant idea to show 3 different ways. I am torn between the pasta cod recipe and the roasted veg one. Think it will be the Cod that really is no. 1 but love them all. Great tip for massaging the cod to allow it flake naturally, did not ever consider that! My other half is not a fish fan but I love fish so may just try and convert him to cod at least!

Vu, Useful, Interesting, Shared and Pinned on my pasta board!!

3 dishes in one hub, great idea!!

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