Cheesy Apple Pasta Pie
Happy November, Delish Dish readers! Justine from Cooking and Beer here to share some fabulous twists on BHG’s original recipe of Apple and Cheddar Penne Pie! Over at Cooking and Beer, I pair bold and inspired sweet and savory recipes with the best craft beer I can get my hands on! As soon as I came across this Apple and Cheddar Penne Pie, I knew I had to try it. Once I officially made the recipe, I knew that I needed to put my own twists on it! Oh my, was it love at first bite.
If there is one thing I absolutely crave in the fall, it’s a nice and juicy apple. Oh sure, pumpkins and other squash are all the rage, but in my house apples are where it’s at. What is so great about apples are the endless amounts of things you can do with them. From apple pie to spiced apple cocktails and from pork chops to pasta dishes, apples can do just about anything you want them to. Lately, I have been obsessed with putting apples in pasta dishes, and this is why this pasta pie is right up my alley.
The original recipe was spectacular, but what I loved most about it is how easily it was to put my own spin on it. The general idea of the recipe remains the same. Pasta and a cheese sauce dotted with fresh apples are tossed together and thrown into a springform pan. It is baked to a bubbly perfection, and then ready to devour. I did a couple of things differently in my version.
Instead of using penne, I used my short pasta of choice: Cellentani. Obviously, this doesn’t change the taste of the original recipe, but does give it some pizzazz! Second, I wanted to change up the cheeses a bit. One of my favorite flavor combos is gruyere and apples. This recipe was destined for some gruyere! Of course I kept the white cheddar, but threw in some gruyere for good measure. You can never have too much cheese! I’m a firm believer that you can never have too many herbs. I love the thyme in the original recipe, but also added in some oregano and marjoram for some added flavor!
This recipe is a hit for a quick weeknight meal or an elegant dinner party. Serve it with a nice big salad on the side, and make this dish while apples are still in season!
Click over for the ORIGINAL recipe of Apple and Cheddar Penne Pie!
Here are some of the changes I made to create this cheesy apple pasta pie:
Substitute another shorter pasta shape for this recipe. I used the twisty Cellentani, but Farfalle or small shells would also work well!
Bring on the cheese! In addition to the use of cheddar and cream cheese found in the original recipe, I cut the amount of cheddar in half and added in 3/4 cup of gruyere. Gruyere and apple: It’s the perfect match.
Step up your game on herbs! The thyme in this recipe is perfection, so leave it! Also add in a teaspoon each of chopped oregano and marjoram for some added flavor!
Optional: Add some microgreens on top for some freshness!
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