Welsh Rarebit Pasta Bake


More often used for posh cheese on toast, Welsh Rarebit is extremely versatile and is just as delicious in a tomato pasta bake, for a quick and easy St David’s Day Dinner.


For the Cheese Rarebit:

  • 25g Butter
  • 200g Caerphilly or Welsh Cheese (or any mild alternative)
  • 1 tbsp Worcestershire Sauce or Mustard
  • 100ml Milk
  • 1-2 tablespoons of Flour, if needed
  • Salt and Pepper, seasoning to taste

For the Pasta Bake:

  • 500g dried Napolina penne pasta
  • Splash of oil or 1 tbsp Butter
  • 1 large onion
  • I large jar Ragu Tomato pasta sauce
  • Sprinkling of dried basil, to taste
  • Salt and Pepper seasoning, to taste
  • 150g Cherry Tomatoes, halved


  1. Preheat oven to 200oC/400F/Gas mark 6
  2. Bring a large saucepan of water to boil. Pour in the dried pasta. Add a splash of oil or place in the butter and leave to simmer.
  3. For the Cheese Rarebit, grate or crumble ¾ of the cheese into a saucepan, and add the butter, seasoning, and Worcestershire sauce or mustard.
  4. Heat gently until the cheese melts, stirring slowly. Gradually add the milk to soften the mixture, but avoid making it too runny.
  5. Stir and simmer on a gentle heat until the mixture is thick and smooth and drips but not pours off the spoon (if it is a little runny just add a bit more cheese or a few tablespoons of flour to thicken the Rarebit mixture).
  6. Leave to cool but not harden.
  7. Chop and half the tomatoes and fry the onion.
  8. Once the pasta is cooked, drain, and add the sprinkle of dried basil, tomatoes and onion.
  9. Stir in the Ragu tomato sauce until all the pasta is covered and transfer the tomato pasta to a large glass baking dish.
  10. Pour the Rarebit cheese mixture over the pasta, spreading it to the edge to prevent the pasta edges from burning. Sprinkle on the rest of the cheese.
  11. Place in the oven and cook for 15 minutes until the Rarebit turns golden brown.
  12. Serve and enjoy immediately with some garlic bread, salad, or side of your choice.

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