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Rescue pasta bake
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Chef :
Malou HerkesRescue pasta bake
After a failed attempt at a lentil and mushroom pasta dish (it honestly tasted terrible!), I made a garlic tomato sauce, added the cooked pasta and its sauce and baked the lot with sliced mushrooms, rosemary and extra cheese on top. Such an improvement! The mushrooms and rosemary were a lovely addition.
Ingredient
Food ration :
4 servingsCooking time :
40 minutes
4 cloves
garlic
2 sprigs
fresh rosemary
Cooking instructions
* Step 1
Finely slice garlic, anchovies, leaves from 1 sprig of rosemary and the chilli. Add to a saucepan with a splash of olive oil over a medium-low heat.
* Step 2
Fry for a couple of minutes, stirring often so the garlic doesn't catch.
* Step 3
Add the chopped tomatoes, season well (I also added a splash of balsamic vinegar) and simmer for 15 minutes or so until tasting good.
* Step 4
Meanwhile, preheat the oven to 180C.
* Step 5
Add the cold cooked leftover pasta to the tomato sauce and fold through carefully. Stirring too rigourously may break up the pasta too much.
* Step 6
Transfer to an oven dish and grate over the cheese.
* Step 7
Finely slice the mushrooms, pick the remaining rosemary leaves and toss them both in a little olive oil. Sprinkle on top of the pasta.
* Step 8
Bake in the oven for 15 minutes or until bubbling. We ate it quicker than I could take a photo of the finished dish 😂
Note: if there is a photo you can click to enlarge it
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