Prawn & Chorizo Pasta Bake

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18cm Stainless Steel Saucepan
18cm Stainless Steel Saucepan
AGA Grid Shelf
AGA Grid Shelf

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Serves 8


  • 500g pasta shapes
  • 1 tsp salt
  • 100g (3.5 oz) chorizo, diced
  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • Knob of butter
  • 225g (8 oz) raw prawns

For the sauce

  • 100g (3.5 oz) butter
  • 100g (3.5 oz) flour
  • 1 litre (1.75 pint) milk
  • 1 tsp mustard
  • Salt and black pepper
  • 150ml carton of single cream
  • 150g (5 oz) mature cheese, grated

For the garnish

  • Chopped flat leaf parsley


Cook the pasta shapes according to the packet instructions. Gently sauté the chorizo in a frying pan on the Simmering Plate until it begins to release its fat, then add the onion and garlic, cook until the onion is tender. Add the butter and the prawns then cook until the prawns begin to turn pink, and then remove from the heat.

Make up the sauce by placing the butter, flour and milk into an AGA saucepan then whisking continuously bring to the boil and simmer for 2 minutes. Remove from the heat and whisk in the mustard, seasoning to taste and 100g (3.5 oz) of the grated cheese.

In a large bowl gently mix the pasta shapes, chorizo and prawn mixture with the sauce and the single cream. Pile into a ceramic oval dish and sprinkle with the remaining cheese.

2, 3, 4 and 5 Oven AGA: Place the dish on the oven grid shelf placed on the floor of the Roasting Oven and cook for about 20 minutes or until golden brown and bubbling.

Rayburn Cooking: Bake on the fourth set of runners in the Main Oven set at 200C (400F), Gas Mark 6 for about 20 minutes or until golden brown and bubbling.

Conventional Cooking: Bake in the centre of the oven at 200C (400F), fan oven 180C, Gas Mark 6 for about 20 minutes or until golden brown and bubbling.

Serve with a salad


By Dawn Roads

AGA Food Editor

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