These cheese packed dinners are the stuff of dreams.
TIP If you can’t find large pasta shells, use cannelloni shells instead.
MAC & CHEESE SHELLS
SERVES 6-8 PREP 10 MINS COOK 50 MINS
500g packet jumbo shell pasta
2 eggs
500g ricotta cheese
1 cup grated gruyere cheese, plus 1/2 cup extra
1 cup grated tasty cheese
3/4 cup grated parmesan, plus 1/2 cup extra
1/2 cup chopped parsley, plus extra to serve
60g butter, chopped
1/4 cup plain flour
2 cups milk
1 garlic clove, crushed
1 In a large saucepan of boiling, salted water, cook pasta following packet directions. Drain well and set aside. 2 In a medium bowl, beat eggs lightly. Stir in cheeses and parsley. Season to taste. 3 Preheat the oven to 180°C. Lightly grease a 24cm x 34cm baking dish. 4 Spoon one heaped tbsp of cheese mixture into each shell. Arrange in a dish. 5 In a saucepan, melt butter. Add flour and cook, stirring, 1 min. Remove from heat. Stir in milk until mixture is smooth. Return to heat. Add garlic. Cook, stirring, until sauce boils and thickens. Simmer for 3 mins. Remove the pan from the heat. Stir in half the extra parmesan. Season. Pour sauce over shells. 6 Sprinkle the remaining extra cheese. Bake for 30-35 mins. Serve sprinkled with extra parsley.
CHEESE-STUFFED HAWAIIAN PIZZA
SERVES 4 PREP 30 MINS + PROVING COOK 20 MINS
1 cup warm water
7g sachet dried yeast
1 tsp caster sugar
2 1/2 cups plain flour
1 tsp salt
160g packet cheese stringers
1/4 cup pizza sauce
2 cups grated pizza cheese
250g shaved ham
300g pineapple, sliced thinly
1 In a small jug, combine water, yeast and sugar. Set aside in a warm place for 10 mins until frothy. 2 Sift flour and salt together into a large bowl. Make a well and stir in yeast mixture to form a soft, sticky dough. Knead dough on a lightly floured surface 5-10 mins until smooth and elastic. 3 Place dough in an oiled bowl, covered with plastic wrap. Leave to rise in a warm place for 1 hour until dough doubles. Punch down dough to release gas. Knead into a ball. 4 Preheat the oven to 220°C. Grease a pizza tray. Using a rolling pin, roll dough into a 32cm round. Place on pizza tray, extending 2cm past edges. Place cheese stringers around the inside edge of the crust. Brush the edge with water, fold the edge of dough over cheese and pinch firmly to seal. Bake 5-8 mins until the dough is lightly golden. 5 Spread sauce over base, top with half pizza cheese, ham and pineapple. Sprinkle remaining cheese over. Bake for 10-12 mins until the cheese has melted and the crust is golden brown.
TIP Leave dough to rise in a warm place. If it’s too hot or cold, it Won’t grow.
CHEESY MEXICAN STUFFED BAKED POTATO
SERVES 6-8 PREP 10 MINS COOK 1 HOUR 15 MINS
TIP We used Sebago potatoes. wash well as they are baked with the skins
8 medium potatoes
2 tbsp olive oil
125g chorizo, chopped
1 small onion, chopped finely
200g baby grape tomatoes, halved
125g can red kidney beans, rinsed, drained
125g can corn kernels, drained
1 long red chilli, chopped finely (optional)
1 1/2 cups grated tasty cheese, plus 1/4 cup extra
1/4 cup coriander leaves, chopped baby coriander, to serve
1 Preheat the oven to 200°C. Line an oven tray with baking paper. 2 Toss potatoes in olive oil. Season. Place on tray and bake 50-55 mins until tender when tested with a fork. Cool. 3 Meanwhile, heat a large frying pan on high. Fry chorizo 3-4 mins until golden. Add onion and saute 1-2 mins until tender. Stir tomatoes, beans, corn and chilli through. Cook for 4-5 mins. Season. Remove pan from heat and cool slightly. Stir cheese and coriander through. 4 Cut 1cm slice lids from potato tops. Scoop centre of potatoes out, leaving a 0.5cm shell. Spoon chorizo mixture into shells. Place on a tray with lids. Sprinkle both with extra cheese. 5 Bake potatoes for 15-20 mins until golden and cheese melts. Serve hot with cheesy tops and baby coriander.
ALSO READ: Fuss-free meals: tired but you still need to cook dinner?
