Cacio e Pepe Pasta Bake

Made with Leggo's Gourmet Cacio e Pepe Pasta Sauce, elbow pasta, parmesan and breadcrumbs, this simple bake comes together in just a few easy steps - soak, stir, top and bake. The result? A golden, bubbling pasta bake with all the cheesy, peppery flavour of the Italian classic, minus the complexity.

Serves 4 

Ingredients:

• 1.5 cups dried elbow pasta 
• 1 jar Leggo’s Gourmet Cacio e Pepe Pasta Sauce
• ½ cup reserved pasta water
• ¼ cup grated parmesan
• ¼ cup breadcrumbs
• Extra cracked black pepper, to serve

Method:

1. Preheat oven to 180°C.
2. Place the dried pasta into a large bowl and cover with hot water. Leave to soak for 5 minutes.
3. Meanwhile, pour the Leggo’s Gourmet Cacio e Pepe Pasta Sauce into an oven-proof saucepan over medium heat.
4. Drain the pasta, then add it straight into the sauce along with 1 cup of the pasta water. Stir well to combine.
5. Top with parmesan and breadcrumbs.
6. Bake for 25 minutes, or until golden and bubbling on top.
7. Finish with extra cracked black pepper and enjoy.