cooklybookly
favorite
print
rate
PREP 10 minutes
TOTAL 40 minutes
Serves
US | METRIC

INGREDIENTS

  • 200 g penne pasta
  • 1 portion bolognese sauce
  • 150 ml water
  • 80 g Cheddar cheese grated
  • 40 g wild garlic shredded
  • 40 g breadcrumbs

Click here to pre-order my new book

Leftover Pasta Bake

Leftover Pasta Bake

  1. Cook the pasta to the packets instructions but take two minutes off of the cooking time, drain and set to one side.
  2. Heat through one portion of the bolognese sauce (the recipe is linked here ) adding 150ml of water and bring to a simmer. Add half of the shredded wild garlic then stir the pasta through the sauce, decant into an oven-proof baking dish then scatter over the cheese.
  3. Blitz up the bread and reserved wild garlic for a few seconds then scatter this on top of the bake. Transfer to a pre-heated oven set to 180℃ / gas mark 4 for 20-25 minutes.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Leftover Pasta Bake

Leftover Pasta Bake

PREP 10 minutes
TOTAL 40 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 200 g penne pasta
  • 1 portion bolognese sauce
  • 150 ml water
  • 80 g Cheddar cheese grated
  • 40 g wild garlic shredded
  • 40 g breadcrumbs
  1. Cook the pasta to the packets instructions but take two minutes off of the cooking time, drain and set to one side.
  2. Heat through one portion of the bolognese sauce (the recipe is linked here ) adding 150ml of water and bring to a simmer. Add half of the shredded wild garlic then stir the pasta through the sauce, decant into an oven-proof baking dish then scatter over the cheese.
  3. Blitz up the bread and reserved wild garlic for a few seconds then scatter this on top of the bake. Transfer to a pre-heated oven set to 180℃ / gas mark 4 for 20-25 minutes.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Our social features are coming soon