VEGETABLE AND BACON PASTA BAKE
Serves4-6
300g penne pasta
15ml olive oil
125g back bacon, chopped (optional)
1 onion, chopped
10ml chopped garlic
3-4 stalks of celery, chopped
250g button mushrooms, quartered
3 courgettes, sliced
1 red pepper, diced
200g broccoli florets
375ml prepared pasta sauce
salt and pepper
10ml sugar
250ml grated Cheddar cheese
Boil the pasta according to instructions, then drain well.
Heat the oil in a large frying pan and fry the bacon until crisp. Remove and set aside. Add the onion, garlic and celery and fry gently until the onion is soft. Add the mushrooms, courgettes, pepper and broccoli and fry for 3-4 minutes. Stir in the pasta sauce and season with salt, pepper and sugar. Remove from the heat and combine with the cooked pasta.
Spoon mixture into an ovenproof casserole and sprinkle with cheese. Bake at 180°C for 30 minutes until the top is golden brown.
FILLED PASTA SOUP
Serves 4
30ml olive oil
1 red onion, chopped
3-4 stalks of celery, chopped
3-4 courgettes, sliced
2-3 carrots, diced
400g can of chopped tomatoes
1 litre of vegetable stock
salt and pepper
250g bought Italian four-cheese tortelloni
30ml chopped parsley
Parmesan cheese to serve
Heat oil and gently fry onion, celery, courgettes and carrots for 8-10 minutes until soft. Add the tomato and stock and simmer for 10 minutes. Season to taste. Add the tortelloni and cook until the pasta is cooked, about 5 minutes. Stir in the parsley and serve sprinkled with Parmesan cheese.
Note: Any prepared filled pasta can be used for this recipe
CREAMY CHICKEN PASTA BAKE
Serves 4-6
250g tri-coloured screw pasta
30ml olive oil
1 onion, chopped
10ml chopped garlic
400g chicken mince
400g can of sweet corn kernels, drained
salt and pepper
Sauce
50g butter
50ml flour
500ml milk
125ml cream
salt and pepper
375ml grated cheese
Cook the pasta according to instructions. Drain and set aside. Heat the oil in a frying pan and fry the onion and garlic until soft. Add the mince and cook until browned. Stir to break up any lumps. Add the corn and seasoning and cook for 3-4 minutes.
Sauce: In a saucepan melt the butter, stir in the flour and cook for 2 minutes. Gradually stir in the milk until the mixture thickens and boils. Remove from the heat. Stir in the cream and seasoning and add 250ml of the cheese.
Combine the sauce with the cooked chicken mixture and the cooked pasta. Spoon mixture into a large ovenproof casserole. Sprinkle with remaining cheese. Bake at 180°C for 30 minutes until cheese topping is golden brown.
TROUT AND ASPARAGUS LASAGNE
Serves 4-6
300g lightly smoked trout fillets
30ml olive oil
3-4 leeks, sliced
100g butter
125ml flour
750ml milk
10ml Dijon mustard
15ml grated lemon rind
45ml chopped dill
375ml grated Parmesan cheese
salt and pepper
8-10 lasagne pasta sheets
420g can of asparagus spears, drained
Steam or poach the trout until just cooked. Cool and flake into largish pieces. Set aside. Heat the oil in a saucepan and add the leeks.
Simmer gently until the leeks are soft. Remove from the heat and set aside. Melt the butter in a saucepan, add the flour and cook for a minute. Add the milk, stirring continuously until the mixture boils and thickens.
Remove from the heat and stir in the mustard, rind, dill and 250ml of the Parmesan cheese. Add the cooked leeks to the mixture and season to taste.
Bring a large pan of water to the boil and cook the lasagne sheets a few at a time for 2-3 minutes until just soft. Remove and drain on paper towel.
Lightly oil the base of an 18 x 25cm ovenproof casserole. Line the base with 3 lasagne sheets. Add a third of the leek sauce mixture. Cover with a layer of the drained asparagus. Top with another layer of pasta. Add another third of the sauce. Add a layer of the cooked flaked trout then another layer of pasta. Finally top with remaining sauce and sprinkle with remaining Parmesan cheese.
Bake at 180°C for 30 minutes until the top is golden brown. Remove and stand for at least 10 minutes before cutting into squares to serve. - The Star
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