Creamy Biltong Pasta Bake
A comforting, cheesy pasta bake with a unique South African twist thanks to savoury biltong. Perfect for chilly evenings or family gatherings.
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
Use gluten-free pasta and cornstarch to make it gluten-free.
Great for leftovers or freezing before baking.
Adjust biltong quantity to taste — more for big fans!
Great for leftovers or freezing before baking.
Adjust biltong quantity to taste — more for big fans!