Creamy Gincello Cheese Baked Pasta with Roasted Lemon and Garlic

Indulge in the creamy richness of our Gincello cheese and the zesty goodness of roasted lemons with this delightful baked pasta recipe. The combination of tender fusilli pasta, double cream, and gooey cheese makes this dish a comforting and flavourful experience.

Ingredients

• 200g Gincello - Gin & Lemon Cheshire Cheese
• 2 lemons, cut in half
• 300g fusilli pasta
• 240ml double cream
• Salt and pepper to taste
• Pasta water (reserved from cooking pasta)
• Fresh basil leaves for garnish

Method

1. Preheat your oven to 190°C (375°F).
2. Place the whole Gincello cheese in an ovenproof dish.
3. Cut the lemons in half and garlic and add them to the ovenproof dish around the cheese.
4. Cook the fusilli pasta according to the package instructions until al dente. Remember to reserve about 240ml of pasta water before draining the pasta.
5. In a large mixing bowl, combine the double cream. Mix well.
6. Add the cooked fusilli pasta to the cream. If the mixture seems too thick, gradually add some reserved pasta water to achieve your desired consistency.
7. Season the mixture with salt and pepper to taste.
8. Remove the garlic from the dish and squeeze the cooked garlic into the dish.
9. Pour the pasta mixture around the cheese and lemons into the ovenproof dish.
10. Bake the pasta in the pre-heated oven for about 20 minutes or until the top is golden brown and bubbly.
11. Once baked, remove the dish from the oven and let it cool slightly before serving.
12. Garnish the baked pasta with fresh basil leaves for an added burst of flavour.