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Baked Blue Cheese & Pork Tagliatelle

Serves: 3

I know blue cheese is an acquired taste but this baked version of tagliatelle with the depth of flavours has a subtle taste of blue cheese and is delicious. I served with my baguettes so we can do what all Italian’s do when they eat pasta, clean our plate.


350 grams tagliatelle

Cooking spray

1 tbsp olive oil

1 pound ground pork

Garlic salt or salt and pepper to taste

2 tbsp olive oil

½ cup chopped onion

2 tbsp flour

1 ½ cups veggie broth

1 cup heavy cream

½ cup blue cheese, crumbled

2 tablespoons dried chives

1 cup shredded mozzarella


  1. Preheat oven 350ºF and spray a 7 × 9 inch baking dish with cooking spray

  2. Cook tagliatelle in salted water until al dente (firm not mushy)

  3. Using a skillet heat 1 tbsp oil, brown pork and season to taste

  4. Transfer pork to colander and strain out fat

  5. Heat 2 tbsp olive oil in the same skillet and sauté onion, cook until softened

  6. Stir in flour and cook for 1 minute

  7. Slowly stir in broth and bring to a boil

  8. Pour in cream and mix well. Stir in blue cheese. Bring to a boil then turn down heat and for 2-3 minutes.

  9. Return pork to skillet and mix well, then stir in chives

  10. Strain tagliatelle and return to the pot. Pour in cheese mixture and blend well

  11. Pour mixture into baking dish and cover

  12. Bake until it is hot and bubbly about 15-20 minutes

  13. Uncover and sprinkle with mozzarella and broil until golden on top

Let sit five minutes then serve with a few slices of bread


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