Macaroni Pasta Bake (Makarona Piqem)
The best thing about this pasta bake is that you can
add anything to it. The ingredients are a guide but it is great for any left
overs, or even the last bits of frozen vegetables you may have. Left oven
chicken works really well, but bet to add a spoon of tomato puree with it.
2 - 4 People
40 Minutes
Ingredients:
-
1 Red Pepper (Sliced into thin
strips)
-
1 Orange / Yellow Pepper
(Sliced into thin strips)
-
1 Green Pepper (Sliced into
thin strips)
-
1 Onion (Diced)
-
1 Aubergine (Cubed - No Skin)
-
1 Courgette (Cubed - No Skin)
-
6 Inches Chorizo or Salami
(Cubed)
-
1 Clove Garlic (sliced) or
Garlic Pepper
-
250g Macaroni Pasta
-
1 Litre Vegetable Stock
-
1 Tsp Basil
-
1 Handful Cheddar Cheese (Optional)
-
Olive Oil
-
Salt and pepper
Directions:
Put a pot of water on high heat and bring to the
boil.
While coming to the boil, in another pan,
fry the peppers, onion, aubergine and courgette for 3 minutes.
Add salt, pepper, garlic, basil and the chorizo /
salami and fry until the chorizo / salami is cooked through.
Add salt and the macaroni pasta to the boiling water
and at the same time add the stock to the veg mix and bring to a simmer.
Once the pasta is cooked, drain and add the simmering
veg mix to the pot. Mix well.
Sprinkle with Cheddar Cheese to serve.
Alternatively you can place into a baking dish,
spread evenly and place in the oven at 180 degrees for 20 minutes. This will
make it into a firm pasta bake.
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