Ingredients:
225 g dried quick cook pasta
250 g mascarpone
1 teaspoon Dijon mustard
175 g mature cheddar cheese, grated
6 sun-dried tomatoes, finely chopped
2 tablespoons fresh snipped chives
salt & freshly ground black pepper
Directions:
Preheat the oven to 220 C.
Cook the spaghetti in a large pan of boiling salted water.
Drain well and return to the pan.
Add the mascarpone and Dijon mustard, stirring until the mascarpone melts around the pasta.
Stir in the cheddar, sun dried tomatoes and chives and season.
Turn into an ovenproof dish and bake for 15 minutes until bubbling and golden brown.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.