Lina: Okay, Samad, hear me out what if we turned our biltong stash into dinner?
Samad: Dinner? You want to cook the biltong?
Lina: Not just cook it. I’m talking creamy cheese sauce, chewy pasta, golden top… the ultimate biltong pasta bake.
Samad: Okay, I’m listening. That sounds ridiculously good and perfect for Canadian families looking for cozy meals. Plus, it’ll impress anyone who thinks biltong is just a snack.
Lina: Exactly. This one’s creamy, cheesy, and that rich, savoury biltong adds a flavour bomb. Trust me.
Table of Contents
Why This biltong pasta bake recipe Works
Samad: You know how pasta bakes can sometimes be a bit… meh?
Lina: This one is never meh. We’re layering smoky spices, creamy white sauce, and biltong bits that basically melt into the pasta. Plus, the top gets all golden and crispy. Dreamy.
Samad: And it’s great for weeknights when you want something hearty but don’t wanna spend all night cooking.
Lina: Or for sneaking protein into picky eaters! No one argues with cheesy pasta.
Ingredients You’ll Need
Samad: Alright, hit me with the list. What do we need?
Lina: Here we go:
For the pasta bake:
- 400g penne or rigatoni
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 cup sharp cheddar, grated
- 1/2 cup mozzarella, grated
- Salt and black pepper, to taste
- 1/2 tsp smoked paprika
- 1/4 tsp nutmeg (optional but adds warmth)
- 100g sliced biltong, chopped roughly
- 1/4 cup grated Parmesan (for topping)
Optional add-ins:
- Handful of baby spinach
- Chopped sun-dried tomatoes
- Fresh parsley for garnish
Samad: That’s very doable and we’ve usually got most of that stuff at home.
Lina: Exactly. You can even use pre-cooked biltong from the store. No need to get fancy.
- If you’ve made our One-Pot Beef Pasta before, this uses similar pantry staples with a protein-packed twist.
Step-by-Step Instructions For biltong pasta bake recipe
1. Boil the pasta
Lina: Start by boiling the pasta in salted water until just al dente. Don’t overcook it’ll finish in the oven.
Samad: Got it. Strain it and toss with a little olive oil so it doesn’t stick.
2. Make the sauce
Lina: In a saucepan, heat olive oil and butter. Sauté the onion for 3–4 minutes until soft, then add garlic.
Samad: Smells amazing already. Now what?
Lina: Stir in the flour and cook for a minute this forms a roux. Slowly whisk in the milk and cream until smooth.
Samad: It’ll look thin at first, but it thickens up, right?
Lina: Yup! Once thickened, stir in cheddar, mozzarella, paprika, nutmeg, salt, and pepper. Let that melt into creamy goodness.
3. Add biltong + pasta
Samad: Time for the biltong!
Lina: Yes! Stir in the chopped biltong and cooked pasta. If you’re using spinach or sun-dried tomatoes, add them now.
Samad: Pour everything into a greased baking dish and smooth it out.
4. Top and bake
Lina: Sprinkle Parmesan on top and bake at 375°F (190°C) for about 20–25 minutes until golden and bubbly.
Samad: If you want extra crunch, broil it for the last 2 minutes.
Serving Tips
Samad: This with a side salad? Perfect.
Lina: Or just eat it straight out of the dish like we do on lazy nights.
Samad: No shame in that. Also reheats like a dream, so hello leftovers.
Frequently Asked Questions
Can I use any type of biltong?
Lina: Yup! You can use sliced or shredded biltong just avoid overly fatty pieces. We love using lean beef biltong with a bit of spice.
Is this recipe freezer-friendly?
Samad: Totally. Assemble it, cover tightly, and freeze before baking. When ready to eat, bake from frozen at 375°F (190°C) for 45–50 minutes.
What’s a good vegetarian alternative?
Lina: Try mushrooms sautéed with smoked paprika! Not quite the same, but still delicious and hearty.
Can I make it gluten-free?
Samad: Use gluten-free pasta and sub the flour for cornstarch in the sauce. Works like a charm.
Is biltong common in Canada?
Lina: It’s growing in popularity especially among folks looking for high-protein snacks or who’ve moved from South Africa. This dish gives it a fun Canadian twist!
A Cozy Kitchen Goodbye
Lina: We hope this recipe brings a little joy to your table.
Samad: And don’t forget the best meals are the ones shared with family… and packed with cheese.
Lina: Facts.
Creamy Biltong Pasta Bake
Ingredients
Main Ingredients
- 400 g penne or rigatoni
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 cup sharp cheddar grated
- 1/2 cup mozzarella grated
- Salt and black pepper to taste
- 1/2 tsp smoked paprika
- 1/4 tsp nutmeg optional
- 100 g sliced biltong chopped
- 1/4 cup grated Parmesan for topping
Optional Ingredients
- baby spinach
- sun-dried tomatoes
- parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Boil pasta in salted water until al dente. Drain and set aside.
- In a saucepan, heat olive oil and butter. Sauté onion until soft, then add garlic.
- Stir in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth.
- Once thickened, stir in cheddar, mozzarella, paprika, nutmeg, salt, and pepper.
- Add biltong and pasta (plus optional ingredients if using). Mix well.
- Pour into a greased baking dish. Top with Parmesan.
- Bake for 20–25 minutes until golden and bubbly. Broil for 2 minutes if you want a crispier top.
- Serve hot, garnished with fresh parsley.
Notes
Great for leftovers or freezing before baking.
Adjust biltong quantity to taste — more for big fans!
