Thursday, 1 September 2011

Tomato pasta bake

A great hit with my daughters, they can eat astonishing amounts of this!
2 tbsp oil
1 large onion, chopped
1 yellow pepper, diced
appr. 125 g smoked bacon, but you can add more for a stronger taste, chopped
1 large tin sweet corn
1 tbsp flour
1 tin condensed tomato soup
milk, a tomato-soup-tinful :)
appr. 150 g mozarella (2 balls), grated
cheddar cheese A LOT! grated
500 g spaghetti, cooked

Heat the oil in a large saucepan. Add the onion and sautee until soft. Add pepper, bacon and sweet corn and cook until bacon and pepper are cooked. Sprinkle the flour on it and stir in the tomato soup and the milk. Bring it to boil then simmer over a gentle heat until thickens a bit. If you'd like you can add some dry herbs as well (basil, oregano or whatever your choice).
Cook the spaghetti and drain.
Grate the mozarella and the cheddar cheese.
Take tyher saucepan off the heat and fold in the spaghetti, mozarella and most of the cheddar. Reserve some cheddar for sprinkling over the top.
Put the mixture into an ovenproof dish (or two!) and sprinkle with the remaining cheese.
Cook in a hot oven for 30 mins or until the cheese is golden on the top.
Serve with a green salad.

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