serves: 4–6

Prep: 40 mins

ingredients

• • 350g YVC Persian Fetta tub – drain oil and reserve for cooking
  • 500g packet of fusilli (spiral) pasta
  • 1 onion – diced
  • 400g mushrooms – sliced
  • 280g spinach leaves
  • 100g pancetta slices – roughly chopped
  • 250ml (1 cup) full cream milk
  • 350ml thickened cream
  • 150g grated sharp cheddar-style cheese

topping

• • 200g grated parmesan cheese
  • 100g panko crumbs
  • salt flakes and black pepper to season

method

• Heat oven to 170ºC.
• Cook the pasta as per instructions on the packet and refresh under cold water.
• Heat about 80ml of reserved cheese oil in a large, deep saucepan over medium heat. Cook onion until transparent, about 5 mins.
• Add sliced mushrooms and the chopped pancetta cooking until both start to brown.
• Add spinach, allow to wilt then remove from heat. Add salt and pepper to taste.
• Add the cooked pasta to the saucepan along with the milk, cream and cheddar cheese. Stir thoroughly.
• Break apart the Persian Fetta and add to the pan, folding through very gently. Spread mix evenly into a baking tray.
• For the topping, place the parmesan and panko crumbs into a mixing bowl and add a generous splash of reserved oil. Rub the mixture through with your hands until an even consistency is reached. Spread evenly on top of the pasta mix.
• Bake in the oven until crust is a deep, golden brown, 30-40 mins. Serve alongside a virtuous green salad.