Wednesday, 15 October 2008

Pasta bake


I didn't really want to label this posting as a recipe, see it more as a gentle guideline and some inspiration ;)

The other day when I was making empanadas I realised that I had made far too much of the filling. Throwing it out was never a question so I froze it. However, I needed to regain that freezer space so I had to come up with something to do with it. Empanadas again? Naah, too soon since the last time.

What I came up with was to make a pasta bake. What I did was to defrost the mince, add some sliced mushrooms, finely chopped garlic and fry that off for a minute or two. Then in with a can of chopped tomatoes and some spices like oregano etc.

In the meantime I cooked some conchligiette pasta until al dente. Once the pasta was drained I mixed it with the 'sort of bolognese sauce' I just had created. That went into a oven safe casserole dish. On top of the mixture I put some grated cheese that was mixed with breadcrumbs. Since I like oregano I chucked some of that on top to finish it off.

The cassserole dish went into a 200c oven until the cheese had melted and started to turn brown. Until it looked right, if you know what I mean.

Easy, frugal and tasty. What more can you really ask for after a long Monday at work? Well, I could have asked for a glass of Ravenswood Vintners Blend, a nice Californian Zinfandel from 2005. Which I did. Since I can't say no to myself I poured myself a glass of this excellent wine to enjoy together with my pasta. Result!

Enjoy!

2 comments:

  1. Pastagratäng är ju hur gott som helst! Dessutom känner man sig alltid lika nöjd när rester transformeras till något mer än de ursprungligen var.
    Låter som en härlig måltid!

    ReplyDelete
  2. Annika,

    I bland ar det enkla det basta. Det kanns fel att slanga ut mat och det ar ganska ofta inte sarskilt svart att gora om det till nagot nytt och spannande.

    // Mike

    ReplyDelete

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// Mike

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