This recipe came in part from my cousin Alison and was tinkered with to suit hubby Kenny’s workmate Owen, by way of a school meals memory. This works equally well with Quorn mince or lentils.
Spicy Pasta Bake
- 250g of macaroni
- 2 tbls of oil, olive or rapeseed are best
- 150g mince
- 1 tin of tomatoes or 400g of chopped fresh tomatoes
- 1 tbls of tomato purée
- 1 onion finely chopped
- 4-6 mushrooms sliced
- 1/2 a red pepper diced
- 2 tsp of garlic granules or 2 cloves of garlic crushed
- 1/2 tsp chilli powder
- 1/4 tsp of smoked paprika (optional)
- 1-2 stock cubes or 1-2 tsps of stock powder
- sprinkle of chilli flakes
- 1 tsp of dried oregano or mixed herbs
- 2 Bay leaves (optional)
- A splash of Worcestershire sauce (optional)
- 100 mls of water
- black pepper to taste
- 150g of cheddar cheese
- Part boil the pasta for 8 minutes drain and put into cold water.
- Heat the oil, add the onion and the mince and brown for 2-3 minutes.
- Add the mushroom and pepper and further fry for 2 minutes.
- Add all the herbs and spices and fry for a minute or two.
- Add the tomatoes, tomato purée, stock cube, black pepper, Worcestershire sauce and water.
- Bring to the boil and cook for 30minutes.
- Drain the pasta and heat oven to 180’c, 375’f, gas mark 4
- Lightly oil a large ashet.
- Layer, meat then pasta, then cheese finishing with a layer of cheese. If you are watching your cheese intake, just sprinkle a little over the top instead of during the layers.