Quick and awesome Pasta Bake!

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on whatsapp
WhatsApp
Share on email
Email
Share on print
Print

Bon Appetite as the french don't say!

Recipe / Methodology

Quick and awesome Pasta Bake!

Im really getting into all of this cooking and trying things, taking pictures of it and publishing after. Having also tipped off my mother that this is a thing, and that getting better in the kitchen is a priority, i know i’m doing something well by doing this.

Here the other day, it was a pasta bake, perhaps not the healthiest thing in the world, but tasty as all hell when it comes down to it, Thats my big thing and priority, This didn’t so much come out of a recipe as it was something i’ve just kinda done every so often between starting uni and today, basing it off essentially just a normal pasta dish and meshing it in a bake form and its been a success every time. For now i’ve not actually made the sauce myself for these, but thats coming in due time. In the mean time this is a dish that i redound to every so often. I mixed it up slightly this time and put some rocket to it as well just for that little kick of something else. And im very happy with the dish as it came out the oven.

And again, I totally understand that there might be an entourage of angry chefs and health experts that might look at this and think i’m the drizzling shits in the kitchen. To you i say, back up. i’m learning as i go, i try new things as the days go, some will be good, some will not, michelin stars and accurate tastes according to books isn’t what i’m after, i’m after experience, homemade and tasty, and thats what i am managing. i speak from the point of an amateur documenting what he has made form memory, not as an experienced chef.

Heres what it contains.

Ingredients / shopping list

  • Pot full of Fusilli Pasta cooked in vegetable soupstock

  • 1 pack of Mince

  • 1 full thing of Dolmio pastabake sauce

  • Cheese, Grated or slices for covering the top

  • 3 bits of garlic

  • Rational amount of diced onion

  • Butter (Or Oil) (for the Mince, for the pasta, and for bake form)

  • Salt

  • Oregano

  • Rocket for garnish

Procedure

Cook The Pasta

  1. Boil the water and throw in one or two dices worth of vegetable soupstock, and salt, this adds flavour to a dish that usually tastes of very little if you don’t.
  2. When the water starts bubbling, throw in the pasta, stir it regularily so it doesn’t stick to itself or the pot you are cooking in.
  3. Check the packaging as relates to how long it is supposed to boil, could be 4-6 minutes on some sorts, could be up to 10-13 minutes on others, i typically have a spoon ready and taste my way to the right consistency.
  4. When the consistency is right, take the pasta off the hob and sieve the water out of the pot.
  5. Dump half a tablespoon full of butter (Or Oil) into the put and stir it in until it melts, and coats the pasta consistently.
  6. Let pasta rest until the rest of the dish is ready for the bake form.

Cook the Mince and Sauce

  1. Chop up onion and garlic (If you have a garlic press, use that).
  2. Drop Butter (or oil) into a good size pan and let it melt and spread to coat the pan.
  3. Drop in the previously chopped onion, and garlic, and let that fry around in the pan.
  4. Drop in the mince, and separate it into smaller increments, use salt, and cook until mince is a well cooked.
  5. drop in the bake sauce, and stir it around until it coates the entirety of the mince and the pan.
  6. Let this settle, and take the meat sauce off the heat.

Layering the two in the pasta bake form

  1. While a lot of manufacturers nowadays tout non stick surfaces in their product, I much rather coat my dish a little extra to make sure and it tasting good, rather than losing 10% of this food i’ve spent time cooking because i trusted a manufacturer to be good for their word, so coat the form with butter, oil, or spray with nonstick, i usually do butter on a bit of kitchen towel, and coat it all over the form.
  2. Start layering the pasta and the mince, this is obviously more important with lasagne and such which is made with this exact method. but with this, it makes it easy to part the dish when serving. I usually put pasta at the bottom, sprinkle on some cheese to bind it together.
  3. Pour the meat sauce on top, and spread it out to be cover the entire bake form.
  4. Drop in the remaining pasta,
  5. Do an even layer of cheese on top
  6. Drizzle a little salt and oregano top top the dish
  7. Preheat the oven, i operate on a gas oven so i couldn’t tell you the degrees i’m working with personally. However, your entire premise here essentially is just to melt the cheese at this point, everything else in the dish is ready for serving. To put it in the oven on about 200*C for 8-10 minutes will have the cheese melted and your dish ready!

Sprinkle a little rocket on top for garnish, and you have yourself a relatively quick, and very tasty dish to enjoy on a normal weekday. Bon Appetite as the french don’t say!

Kornelius

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on whatsapp
WhatsApp
Share on email
Email
Share on print
Print