Special Holiday season: Baked Prawns and Cheesy Pasta

Pasta pasta… who does not love pasta… we all do if we know how to cook different dishes with Pasta. Not many ingredients are required but if you cook pasta, you can’t just eat it without cheese. Pasta and cheese they are the ideal couple 🙂 haha….. I love baked pasta filled with a seafood blend, creamy sauce, cheese and the smell of freshly sprinkled herbs. A COMPLETE MEAL!!!!! 

I serve mine with some homemade green chillies & garlic and lemon paste. Give yours a try, it is such an easy recipe. After the Noodles, I call the Pasta a second reason to eat with a fork at home because in our little island Mauritius most of the people eat with a spoon. Hahahahahaha 

NOTE: I have not added salt in this recipe because the cheese already contains much of it and while you boil or cook your prawns and mushrooms just add your desired amount of salt. 

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Servings: 4-5 

  • 1 packet of Pasta, boiled and cooked
  • 500g of Prawns, without shells and cooked
  • Mushrooms, finely chopped and cooked
  • Beans, cooked
  • 1/2 cup of Cheddar cheese, grated
  • 1/2 cup of Mozarella cheese, grated
  • 1/4 cup of Parmeasan cheese, grated
  • 1 cup of fresh cooking cream (I use Elle & Vire brand)
  • 2 tbsp of Tomato puree
  • 1 tsp of  Garlic paste
  • 1 tsp of Paprika powder
  • Coriander and Parsley leaves, finely chopped


1. In a baking tray, mix the tomato puree together with the cooked pasta, prawns, mushrooms and beans. Set aside. Meanwhile preheat your oven to 180 C. 

2. In a pan, pour the fresh cooking cream , together with the papripa powder and garlic paste and simmer for 5minutes on low heat. Stove off and add the parmeasan. Mix well so that the cheese incorporates with the sauce. Cover the lid so that the cheese melts. 

3. Pour the creamy sauce onto the pasta and combine together. Sprinkle on top with cheddar and mozarella cheese and pepper. Bake for 5-8 minutes.

4. Garnish with finely chopped coriander and parsley leaves. 


Bechamel Sauce Recipe

Note: This is not an authentic dish, it is just my version of making Bechamel Sauce.

Bechamel Sauce is a medium-thick white sauce and can be coated with so many dishes. It is one of my favorites when it comes to eating something healthy and light. Bechamel sauce adds a savouring taste to many cooked dishes and especially leftovers. I often have cooked spinach as leftovers, all I do is bake a delicious Spinach Lasagne with the Bechamel sauce. SO CONVENIENT 🙂

Tip: You can get the perfect smooth sauce if you add hot milk into the recipe.

Some of the recipes you can make with this amazing pasty Bechamel Sauce:

  • Lasagne
  • Pasta
  • Pie
  • Quiche
  • Classic Mac and Cheese
  • Crepes with Bechamel Sauce
  • Fried Fish fillets and potatoes under Bechamel Sauce with lemon wedges

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  • 4 tsp of salted butter, room temperature (optional, you can also use unsalted butter)
  • 1 large tbsp of flour
  • 2 cups of hot milk
  • 1 egg (optional)
  • 1/2 of an onion, finely minced
  • 3 cloves of garlic, finely minced
  • 1 tbsp of thyme leaves
  • 1/2 cup grated parmesan
  • 3 tbsp of grated cheddar cheese
  • Parsley leaves to garnish


  1. Melt the butter into a saucepan over low heat, add the garlic, onions and thyme leaves.
  2. Add the flour and stir constantly until the paste cooks – about 1 minute to avoid brown color. Pour the milk and blend together with flour and allow to cook for 5 minutes until sauce bubbles and thickens.
  3. Add the parmesan cheese and mix well together into the sauce.
  4. Add the eggs and cheddar cheese before 3 minutes cooking is done, together with salt and pepper. Mix well together.
  5. Top on with parsley. You can add your cooked pasta into the sauce and combine together with a spachler.

Bon Appétit