I wanted to call this the Laura Ingalls pasta bake. I was watching Little House on the Prairie this morning, and was moved by how well they managed with whatever little food they had. Sugar was a luxury.
I am not a fan of pasta bakes, except for baked orzo. However, I had 4 types of cheese leftover in the fridge, along with some courgettes which I had to use up, as Caroline Ingalls wouldn’t have let them go to waste, therefore I should be ashamed to even contemplate to let them rot away.
Here’s a quick cheesy pasta bake I whipped up. I think it turned out ok, but didn’t really tickle my taste buds today.
- 75g grated Gruyère
- 75g grated parmesan
- 1 mozzarella ball, teared into little pieces
- 3 tbsp mascarpone cheese
- 50g breadcrumbs
- a handful of black pitted olives
- 2 tsp dried italian seasoning
- 1 can chopped tomatoes
- 250g penne pasta
- 2 shallots, sliced
- 2 garlic cloves, sliced
- 2 knobs of butter
- 2 courgettes, diced
- salt and pepper to taste
- Boil the pasta for 10 minutes in salted water. Drain
- Heat a knob of butter in a pan. Once melted, saute the shallots and garlic for a minute.
- Add in the courgettes, italian seasoning, salt and pepper. Mix well and suate for 5 minutes under low heat. Once cooked, remove to one side
- Mix the pasta in a baking dish with the olives, courgettes, tomatoes, Gruyère, mascarpone and mozzarella
- Season with salt and pepper
- Mix the breadcrumbs with the parmesan and scatter on top of the pasta. Dot the top with some cubes of butter
- Bake in a pre-heated oven at 180 degrees (gas mark 5) for 40 minutes