Pasta Bake
Good Food is Simple.
This is really easy. You can use any veggies you enjoy - I'll describe how I like to make it.
Start by heating your oven to 350. In a casserole dish (or whatever you want) place;
1 can whole tomatoes (with liquid)
5 cloves chopped garlic
1 tbsp (each) oregano, basil, sage and rosemary
1/4 cup olive oil
Pop this into the oven and let it get nice and bubbly-hot, let it stay that way for fifteen to twenty minutes. While that's happening you'll need to get a pot of water to boiling, and partially cook the pasta. Any kind of pasta works. Cook it until it's starting to get soft, but still sticky to your teeth when you eat it. DO NOT OVERCOOK OR FULLY COOK - it will be soggy by the time it's baked if you do this step too thoroughly. I go by feel for amounts of pasta, so make more than you think you'll need to fill the oven dish. You can eat any extra right? Yup!
Shred 2 large carrots
Toast 1 cup sunflower seeds (Make them pop, let them brown.)
Measure 1 cup raisins
Chop 2 small zucchini
Chop 1 green pepper
Toss all this (excluding pasta) together with:
2 tbsp tumeric
2 tbsp salt
4 tbsp balsamic vinegar
1 tbsp brown sugar
2 tbsp soy sauce
Pasta partially cooked/drained? Veggie mix all saucy? Are you a happy person ready to finish the job? Okay great! Put the pasta into the oven dish and mix it together with the tomatoe mixture (you should probably break the tomatoes up a bit if they haven't done so themselves). Then add the veggie mix and smash it down into the pasta a bit.
Then........... Slice up half of a (or full) brick of mozza and place (thicker the better!) over the top of your pasta, mostly covering it. Pop back into the oven and let it happen. The mozza will brown, and by this time you will smell the savoury deliciousness rising out of the oven. I don't need to tell you to EAT IT with this one - you'll know.
Share delicious food with friends.
This is really easy. You can use any veggies you enjoy - I'll describe how I like to make it.
Start by heating your oven to 350. In a casserole dish (or whatever you want) place;
1 can whole tomatoes (with liquid)
5 cloves chopped garlic
1 tbsp (each) oregano, basil, sage and rosemary
1/4 cup olive oil
Pop this into the oven and let it get nice and bubbly-hot, let it stay that way for fifteen to twenty minutes. While that's happening you'll need to get a pot of water to boiling, and partially cook the pasta. Any kind of pasta works. Cook it until it's starting to get soft, but still sticky to your teeth when you eat it. DO NOT OVERCOOK OR FULLY COOK - it will be soggy by the time it's baked if you do this step too thoroughly. I go by feel for amounts of pasta, so make more than you think you'll need to fill the oven dish. You can eat any extra right? Yup!
Shred 2 large carrots
Toast 1 cup sunflower seeds (Make them pop, let them brown.)
Measure 1 cup raisins
Chop 2 small zucchini
Chop 1 green pepper
Toss all this (excluding pasta) together with:
2 tbsp tumeric
2 tbsp salt
4 tbsp balsamic vinegar
1 tbsp brown sugar
2 tbsp soy sauce
Pasta partially cooked/drained? Veggie mix all saucy? Are you a happy person ready to finish the job? Okay great! Put the pasta into the oven dish and mix it together with the tomatoe mixture (you should probably break the tomatoes up a bit if they haven't done so themselves). Then add the veggie mix and smash it down into the pasta a bit.
Then........... Slice up half of a (or full) brick of mozza and place (thicker the better!) over the top of your pasta, mostly covering it. Pop back into the oven and let it happen. The mozza will brown, and by this time you will smell the savoury deliciousness rising out of the oven. I don't need to tell you to EAT IT with this one - you'll know.
Share delicious food with friends.
Labels: Recipes
