Baked pasta squares


Drum Food - - CONTENTS -

30ml (2T) olive oil

2 onions, finely diced

2 gar­lic cloves, crushed

2 fresh thyme sprigs

2 bunches fresh basil, torn 250g mince

1 can (400g) chopped to­ma­toes 60ml (¼c) tomato purée

80ml (¹/3c) chut­ney

750ml (3c) beef stock

250ml (1c) white sauce (store-bought or recipe on pg 66)

2 eggs

500g cooked pasta salt and pep­per

500ml (2c) cheese,



hand­ful fresh basil roasted cherry to­ma­toes

Pre­heat the oven to 180°C.

1 Heat the oil in a saucepan and sauté the onion, gar­lic, thyme and basil over medium heat un­til the onion is soft.

2 Add the mince and fry un­til brown.

3 Stir in the to­ma­toes and tomato purée, and leave to sim­mer for 15 min­utes. Add the chut­ney and stock and sim­mer un­til the liq­uid has re­duced by half.

4 Warm the white sauce in a saucepan and whisk the eggs into the sauce. Re­move from the heat.

5 Stir the cooked pasta into the white sauce and sea­son with salt and pep­per.

6 Pour the mix­ture into a loose-bot­tomed cake pan.

Top with the grated cheese and bake in the oven for 30 min­utes or un­til done. Leave to cool slightly to set.

7 TO SERVE Re­move the pasta from the cake pan and cut into squares. Serve with fresh basil and roasted cherry to­ma­toes.

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