Pasta Bake 

Sometimes only a pasta bake will do. I haven’t done one of these in ages. To be honest, they can be a bit “faffy” to prepare! Lots of pans & dishes etc BUT, the finished dish is ALWAYS worth the effort, plus, it can be prepared in advance and kept in the fridge until your ready to eat!

First things first, finding a speed packed sauce that picky F Minor will eat…. Easy peasy hidden veg!   

 I chopped red chilli, spring onions, red peppers, garlic and whizzed with my blender stick! Look no veg! Just a gorgeous smelling base for my pasta sauce… 

On the hob, heat a frylight coated pan and add the base mix (keep stirring to prevent burning, add water if necessary). 

After a few minutes add extra lean minced beef (I added some chopped smoked bacon that was left over from lunch) and 1 chopped red onion. Continue to fry until the mince is browned. 

Add chilli powder, celery salt, Worcestershire sauce, beef stock pot and Passata and simmer for 5 mins. 

Meanwhile, cook your pasta of choice, I always like to throw a few eggs in to cook at the same time (look after the pennies)

DISCLAIMER – I have never caught salmonella by doing this – yes, this  HAS been suggested to me 😳 

 Next, mix the pasta together with the sauce and place in an oven proof dish.

For the white sauce I blended a syn free cottage cheese with a syn free natural fromage frais, seasoning and a pinch of mustard powder. Pour this over the pasta and sauce then sprinkle with some grated cheese (hea or syns – you choose)  

 Cover and place in fridge until ready to bake. 

To cook, place on the middle shelf of a pre-heated oven (200*) and bake for 30-40 mins until bubbling. 

Serve with a big side salad  

“Is there any veg  in this mum?”

“Just a bit of onion son, feel free to pick it out” 😜


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