This Cheesy Pasta Bake is made Alfredo-style with heavy cream and two delicious Mahon-Menorca cheeses. I baked individual portions in ramekins for perfectly served side dishes, arranging rigatoni standing up for an impressive presentation. Serve this at your holiday table alongside a savory meat and watch guests be delighted.
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I’m taking part in a bloggers’ challenge spotlighting Mahon-Menorca cheeses and was provided three varieties to inspire recipes. This Cheesy Pasta Bake is my entry as a side dish, but if you enjoy these cheeses you’ll want to try more of my creations using Mahon-Menorca — stay tuned for additional recipes.
Also check my other challenge recipes: Pizzette with Roasted Pepper Pesto and Garlic Shrimp and Veal Rollatini with Menorca Cheese, Roasted Peppers and Basil in Tomato Olive Sauce.
Cheesy Pasta Bake in Individual Ramekins – the Perfect Holiday Side
For readers who follow this blog, you know I’m from Poland, where Christmas is celebrated over three days: Christmas Eve, the First Day of Christmas and the Second Day of Christmas. Christmas Eve is the most important meal for my family and the following days are more flexible — a time to enjoy festive dishes. My mother was always creative with holiday dinners, and I love keeping that tradition alive.
Why make the Cheesy Pasta Bake in individual ramekins?
- It’s pasta — a crowd-pleaser.
- It’s coated in an Alfredo-style sauce made from heavy cream and Mahon-Menorca cheese.
- It’s indulgent, perfect for special occasions.
- It’s quick and simple to prepare.
- And it looks spectacular.
How to Make This Individual Pasta Bake
Below is a clear overview of the method. A printable recipe with exact measurements and nutrition information is included later in the post.
This recipe is straightforward and uses a few quality ingredients. Prepare these before you start cooking:
- Rigatoni pasta (I used a variety with flat ends that stand easily);
- Unsalted butter;
- Heavy cream;
- Semi-cured and cured Mahon-Menorca cheeses;
- Reserved pasta cooking water;
- Salt and pepper.
Simple steps to make the Cheesy Pasta Bake:
Step 1: Cook the pasta in well-salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.
Step 2: While the pasta cooks, melt butter in a skillet over medium heat.
Step 3: Add the heavy cream to warm it through, but do not boil.
Step 4: Shred both Mahon-Menorca cheeses.
Step 5: Remove the skillet from the heat and stir in the shredded cured Mahon-Menorca until the sauce is smooth.
Step 6: Season with salt and pepper to taste.
Step 7: If the sauce seems too thick, thin it with reserved pasta water — start with about 1/3 cup and add up to 1/2 cup until it’s saucy enough to cling to the pasta.
Step 8: Let the pasta cool briefly so it’s easy to handle. Arrange rigatoni upright in individual ramekins, then pour the sauce so it fills roughly halfway up the tubes.
Step 9: Sprinkle the tops with semi-cured Mahon-Menorca cheese and broil for about 5 minutes, until the top is bubbly and golden. Garnish with chopped parsley if desired.
Note: ramekins can be hot after broiling, so warn guests to handle them carefully. The finished dish is soft and cheesy inside, with a slightly crisp, bubbly top — delicious.
What to Serve with this Cheesy Pasta Bake
This bake pairs well with many holiday mains: lamb, turkey, beef or pork. A few of my favorites to serve alongside:
- Slow Cooker Turkey Breast
- Brown Sugar Pork Loin
- Brown Sugar Pork Chops
- Mushroom Pork Chops
Equipment
- Large pot for boiling pasta;
- Colander;
- Skillet for the Alfredo-style sauce;
- Cheese grater;
- Individual ramekins and sheet pans.
About Mahon-Menorca Cheeses
Mahon-Menorca cheese carries a Protected Guarantee of Origin (PGO), meaning it’s closely linked to the island of Menorca where it’s produced. The PGO covers cheeses at different stages of maturity:
- Tender: Soft, creamy, aged 21–60 days; mild, milky flavor with buttery notes.
- Semi-cured: Firm with an orange rind and irregular holes; aged 2–5 months and flavored with hints of toasted nuts and dried fruit.
- Cured: Firm to hard texture, aged more than 5 months; complex, intense flavor and aroma.
There’s also a Traditional Style made from raw milk aged six months for a very developed flavor.
Where to Find Mahon-Menorca Cheese
Mahon-Menorca cheeses are commonly available in many U.S. grocery and specialty stores, including national and regional chains and quality specialty shops.
Other Cheesy Recipes to Try
- Cauliflower Pasta Bake with Brie and Fontina
- Cheesy Brussels Sprouts with Gruyere and Bacon
- Broccoli Au Gratin
- Potato Leek Casserole
Recipe: Cheesy Pasta Bake (Individual Ramekins)
Cheesy Pasta Bake (Individual Ramekins)
Ingredients
- 1/2 lb rigatoni pasta
- 2 tbsp unsalted butter
- 1 1/2 cup heavy cream
- 1 cup cured Mahon-Menorca cheese (up to 1.5 cups)
- 1/2 cup semi-cured Mahon-Menorca cheese (up to 1 cup)
- Reserved pasta water (1/3 to 1/2 cup)
- Salt and pepper to taste
- Fresh chopped parsley to garnish
Instructions
- Bring a large pot of well-salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, melt butter in a skillet over medium heat.
- Add heavy cream and warm through without boiling.
- Shred both Mahon-Menorca cheeses.
- Remove skillet from heat and stir in the cured Mahon-Menorca until smooth.
- Season the sauce with salt and pepper.
- If the sauce is too thick, loosen with reserved pasta water, adding gradually until it coats the pasta.
- Cool the pasta slightly so it’s easier to handle. Arrange rigatoni standing in individual ramekins and pour sauce so it reaches about halfway up the tubes.
- Top with semi-cured Mahon-Menorca, broil about 5 minutes until bubbly and golden. Garnish with parsley and serve carefully — ramekins will be hot.
Notes
You can increase the cheese amounts if you prefer a cheesier bake. Warn guests that ramekins will be hot when served.
Nutrition
Calories: 493 kcal | Carbohydrates: 30 g | Protein: 13 g | Fat: 35 g | Saturated Fat: 22 g | Cholesterol: 121 mg | Sodium: 234 mg | Potassium: 156 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1275 IU | Vitamin C: 0.3 mg | Calcium: 250 mg | Iron: 0.7 mg
Follow Mahon-Menorca on social media to learn more about the cheeses and their origins.