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A gratin of pasta


  • Preheat oven to 160°C fan forced (180°C normal).
  • Cook the pasta in plenty of boiling water until a little under al dente. Drain well and toss with a little oil.
  • Heat the milk, cream and tomatoes in another pot, whisking now and again.
  • At the same time, melt 3 tbsp butter in a large heavy-bottomed pot and gently saute the onion and garlic until tender. Add the flour and gently cook until coloured, continually mixing.
  • Mix the breadcrumbs with the parmesan, 2-3 tbsp butter and 2 tbsp chopped parsley until well combined.
  • Then add the hot milk to the onion mixture and gently cook until thick and smooth, continually whisking. Add the tasty cheese with a little salt and cook until the cheese has melted, continually whisking. Taste for seasoning.
  • Add the pasta to the sauce, toss well and transfer to a large gratin dish (casserole). Top with the crumbs and cook in the oven for about 10-15 mins until golden.
  • Serve with a simple green salad on the side.


  • 1 packet small pasta
  • olive oil
  • 2 cups milk
  • 1 cup cream
  • 2 cans diced tomatoes
  • 5-6 tbsp butter, softened
  • ¼ large red onion, chopped
  • 1 garlic clove, crushed
  • 3 tbsp plain flour
  • 1 cup Panko breadcrumbs
  • ½ cup freshly grated parmesan
  • 4 tbsp chopped fresh parsley
  • 1 packet tasty cheese, grated
  • 12-18 pitted black olives, quartered

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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