Truffle & Brie Festive Pasta Bake

Serves	2
Prep time	5 minutes
Cook time	20 minutes
Total time	25 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Snack
Misc	Serve Hot
Occasion	Birthday Party, Casual Party, Christmas
Region	European
By author	Karen Burns-Booth

A tasty "stand-by" store cupboard pasta bake that is easy to whip up and is prefect for any weekend lunch, brunch and mid-week family supper, or as I have mentioned, a light and east Festive meal.

Ingredients

250g fresh mushroom stuffed pasta (or spinach and ricotta cheese stuffed pasta)
1/2 x 200g jar of sun-dried tomato pesto (I used Sacla')
2 tablespoons Truffle pesto (I used Sacla')
80g Brie (diced with the rind on)
Fresh basil leaves (torn onto small pieces with some left whole for a garnish)

Note

A tasty "stand-by" store cupboard pasta bake that is easy to whip up and is prefect for any weekend lunch, brunch and mid-week family supper, or as I have mentioned, a light and east Festive meal.

Directions

Step 1	Pre-heat oven to 180C/350F/Gas mark 5. Cook the fresh pasta according to the packet instructions, it's usually 4 to 5 minutes in boiling water. Drain the pasta.
Step 2	Add the pesto to the cooked pasta and mix gently without breaking the pasta.
Step 3	Spoon the pasta into a oiled baking dish, then scatter the diced Brie over the top of the pasta. Then add the basil leaves and bake in pre-heated oven for 10 to 15 minutes until the cheese has melted and the pasta is bubbling.
Step 4	Scatter the remaining basil leaves over the pasta and serve immediately with salad leaves and crusty bread.