| 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 | |
| salt |
| 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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