I love all things to do with pasta and often have a few varieties in the pantry. We had bought a huge bag of angel hair, egg pasta from the Golden Circle Factory Outlet a little while ago, I love this kind of pasta as it cooks very quickly and you can pick out as many little "nests" as you need. I always add mushrooms and garlic to my "bolognese" but I thought how lovely all those flavours would be in a baked pasta, so, on Sunday afternoon, this happened in my kitchen.
The mushrooms add bulk and loads of lovely flavour and the sautéed red capsicum brings a lovely sweetness to the sauce. It does make quite a large amount, so it is great for a large family or just the two of you with lots of leftovers, which is how it went down at our place. #empty-nesters
Ingredients for Bolognese Bake, clockwise from top left-500 gram lean beef mince, 400 gram of mushrooms, sliced, a jar of pasta sauce, bought or home made, 250 grams of pasta of choice (I used angle hair) a good handful of parsley, 2 garlic cloves, grated on a microplane, 1/2 a red capsicum, diced and 2 cups of grated "pizza blend" cheese
In a non stick, heavy based fry pan, add a little oil and sauté a handful of mushrooms at a time, this way you will get golden, gorgeous mushrooms that will add tonnes of flavour. Set aside till needed
To the same pan, add the mince and brown, move it to one side and add the diced capsicum and sauté for a few minutes
Now add the sautéed mushrooms and grated garlic to the pan and give everything a good mix
Add pasta sauce, rinsing out the jar with a slosh of water and adding that to the pan as well, turn heat to medium-low and let blip away for 10 minutes. Meanwhile cook pasta in the usual manner, drain well.
To a large, greased casserole dish spoon half the bolognese mixture over the base, drape over half the pasta, add half the cheese and finish layer with half the chopped parsley
Continue with remaining ingredients, finishing with the last half of cheese
Bake for 30 minutes at 200C till golden and gorgeous
I love the slight chewiness the top layer of pasta takes on, it adds an interesting texture. The cheese keeps it from drying out too much and there is oodles of sauce blipping away just underneath.
So, it is essentially "Spaghetti Bolognese" in the form of a bake, easy and very delicious. Because of the layers it was easy to cut into squares and re-heated beautifully the following two nights, the flavour was actually even better. You could, of course, use any kind of pasta you have lying around.
Have a lovely day,
💗Fi
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