Freezing Pappardelle Pie with Wild Mushrooms and Taleggio
Asked on 12 Dec 2016 by Jackie Poluck
I want to make Pappardelle Pie with Wild Mushrooms and Taleggio for my vegetarian daughter on Boxing Day. I will be busy making dinner for 16 so would like to make this in advance and freeze it. The recipe says it can be made in advance but does not mention freezing. is this possible and if so, should it be cooked from frozen or defrosted and how long will it need to cook?
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Hello,
We haven’t tested this recipe for the freezer.
However I do think it will be fine to freeze it. I would refresh the freshly cooked pasta in plenty of cold water and then drain it well and also leave the béchamel until it’s warm instead of hot before you mix the pasta with the 2/3 s of sauce, mushrooms and cheese.
Then put into the dish / dishes and top with the remaining sauce, the cheese and oil.
I would defrost overnight in the fridge. Then if it’s the large dish give it 40 minutes but if it’s individual – probably 25 minutes.
Kind regards
Lindsey