I think it is now official that we prefer pasta bakes to regular pasta here at MCW. There is something that is so homey and warming about a casserole. Load the casserole with carbs and cheese, and you've got yourself a hard-to-beat comfort dish.
This pasta bake takes advantage of a few convenience items, namely merguez sausages and pasta sauce. Dish keeps well for school lunches too.
Ingredients:
500g merguez sausage
500g mushroom, sliced
900g pasta sauce
450g pasta (dry weight)
200g mozarella, shredded
Method:
Remove the meat from the casing and saute until cooked through and crumbled. Empty out in a deep casserole dish; set aside.
Saute the sliced mushroom in the same pan, adding more oil or butter if required. Cook until seared and shrunk and all the water has evaporated. Season with salt and pepper then add to the sausage crumble in the casserole dish. Add the pasta sauce and stir well to combine.
Meanwhile, cook pasta until al dente according to package instructions (salt the water well!).
Save a cup or two of pasta water before draining the cooked pasta. Mix the pasta with the rest of the ingredients in the casserole dish. Add some pasta water if you think it is a bit dry (I added 1 cup).
Top the surface with the shredded cheese and bake in a preheated 400F oven for 30-40 minutes until bubbly and ready.
صحة و عافية
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