Cheesy pasta bake

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.

Ingredients

  • 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

Method

  1. Boil the pasta for 10 minutes in salted water. Drain
  2. Heat a knob of butter in a pan. Once melted, saute the shallots and garlic for a minute.
  3. 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
  4. Mix the pasta in a baking dish with the olives, courgettes, tomatoes, Gruyère, mascarpone and mozzarella
  5. Season with salt and pepper
  6. Mix the breadcrumbs with the parmesan and scatter on top of the pasta. Dot the top with some cubes of butter
  7. Bake in a pre-heated oven at 180 degrees (gas mark 5) for 40 minutes

 

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