150 g/5 oz ditalini pasta
50 g/2 oz butter
50 g/2 oz fontina cheese, grated
50 g/2 oz Emmenthal cheese, grated
50 g/2 oz caciotta cheese, grated
50 g/2 oz mozzarella cheese
35-50 Pâte Brisée barquette cases
1 quantity Béchamel Sauce


1.Preheat the oven, 200°C/400°F/Gas Mark 6, Cook the pasta in salted, boiling water for 8-10 minutes until al dente.
2.Drain and stir in the butter and all the cheeses.
3.To serve, fill the pastry cases with a little of the pasta mixture and cover with 1-2 tablespoons of the béchamel sauce.
4.Place on a baking sheet and bake for about 10 minutes, until golden and bubbling.

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