Quick-bake dinner

July 3, 2009 at 6:40 pm Leave a comment

I love it when experimental cooking works brilliantly. This is a baked pasta dish I made with bits from the pantry and fridge.  Dead easy to make and vegie eaters friendly. You can even mix it all a day earlier. Feel free to substitue any ingredient(s).

I used for this Pasta Bake:

  • Half a packet of spiral pasta (uncooked but preferably cooked al dente if you want the dish ready faster. If using dry pasta, double the cooking time)
  • One tin of mixed beans – rinse beans in cold water
  • One tin of condensed mushroom soup, mixed with equivalent amount of cream or milk, as you prefer
  • Sliced mushrooms (if you have any)
  • Handful of frozen peas/broad beans or whatever fresh (non-leafy) veg you have, but small pieces  (optional)
  • Chop a clove or two of garlic  (optional)
  • Semi-dried tomatoes  (optional but recommended)
  • Grate or slice into small crazy pieces some hard cheese
  • Pepper

Mix all together. Place mixture into a suitable baking container such as a casserole dish. I used the baking dish from the start and just kept chucking in ingredients. Before baking, sprinkle more cheese on top.

Bake in a pre-heated oven, covered, at 180 C between 30-50 minutes (depending on if you used dry or cooked pasta). Whip off the cover and bake or salamander for about 5-10 minutes before serving,  just to brown the top.  Serve  pasta warm, accompanied with wine.

Additions: Bacon, chicken, sausage meat.

C  polished off two helpings, then asked me, “What made you think of beans and pasta?”

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Evecho’s newsy bits

News, updates and links from the lesbian and publishing ‘verse that interest me, my current projects, keeping up with authors and sharing musings on middle-class life, gourmet adventures and comparisons between East/West perspectives. My opinions will likely be linearly logical and gayly bent, as they tend to be.