This is a fun recipe we found when googling Irish pasta. It is called Baked Pasta with Cheese and Stout. The recipe looks good but we decided to try and put our Al Dente spin on it. In keeping with a green theme, we would add some cut broccoli to the cooking water and use Spinach Pappardelle. You could use any cut or flavor pasta you have. To keep the recipe healthy we used 1/2 and 1/2 instead of cream. Then we baked in the following way. So here is our version of Baked with Guinness stout with broccoli and cheese. We hope you’ll try it on St. Patrick’s Day or anyday you’d like to have some fun.
Al Dente Irish Pasta with Stout and Broccoli
1 pkg Al Dente spinach pappardelle, or any other cut or flavor
1 small broccoli head, separated into bite sized pieces
1 Tbsp butter, but you could use olive oil
2 Tbsp chopped shallots, or white onion
3/4 cup Guinness beer, chicken broth
2 cups Half and Half
1 1/2 cup cheese, shredded
3/4 cup plain bread crumbs
Preheat oven to 350° F. Butter a 9×13-inch baking dish or six 6-ounce ramekins. Cook pasta in salted boiling water, at same time as broccoli, for just 3 minutes. Drain and place in baking dish. In a skillet over medium heat, melt the butter or add olive oil if using. Saute the shallots, or onions, and cook until soft, but not browned, about 3 minutes. Add the Guinness and cook until reduced by half, about 5 minutes. Add the half and half, about simmer 5 minutes more. Quickly combine the sauce, cheese, and pour over pasta and broccoli. Top with bread crumbs. Bake for 30 minutes. Enjoy with a cold glass of Guinness Stout.