Alfredo Cob Loaf

Alfredo Cob Loaf

Dan and Steph
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Ingredients
  

  • 1 pkt Dan & Steph Three Aussie Farmer Classic Aussie Bangers skins taken off
  • 400 g pasta of your choice cooked
  • 1 cup cheese
  • 250 g cream cheese
  • 1/4 cup shaved parmesan
  • Olive oil
  • Salt & pepper
  • 1 large cob
  • dried Italian herbs
  • Fresh parsley to serve

Notes

  1. Preheat oven to 200 degrees C
  2. Boil water & start cooking your pasta – then drain but keep the pasta water
  3. In a fry pan, add a good amount of olive oil & over high heat squeeze the meat out of the skins – stir well & brown all over breaking up the meat
  4. Add cream cheese & break it up as it starts to melt – add about ½ cup of pasta water to the pan to help
  5. Reduce to medium heat & allow to bubble away – add another ½ cup pasta water & allow the sauce to get creamy & thick – add half the cheese & stir
  6. Taste & add some pepper if you need – sausages are already seasoned so be sure to taste
  7. Add the cooked pasta & toss well
  8. Cut off the top of the cob loaf & pull out the bread – tear up & place onto a flat tray – drizzle with olive oil & Italian herbs place in the oven to toast up
  9. Pour the creamy pasta into the cob – then top with remaining cheese – place onto a tray and bake in oven until the cheese is golden
  10. Serve with the toasted bread pieces & some parsley over the top
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