On 17th September 2014, This was dinner…
There is something pretty amazing about a pasta bake in my opinion. I think it’s what it does to the cheese and I also like those little tough bits of pasta. Am I weird?
• Preheat the oven to 190ºc (fan)
• Boil some frozen chargrilled vegetables
• Boil the kettle
• Get the pasta, red pesto, mascarpone, buffalo mozzarella, Parma ham, basil & seasoning ready.
Cook the pasta in boiling, well salted water until al dente. Drain then add red pesto and mascarpone, season and stir well.
Stir through the vegetables and pop in a baking dish.
Scatter with torn up mozzarella and pop in the oven for 8 minutes.
Add slices of Parma ham and some basil leaves and cook for another five minutes.
Find the Delicious Magazine recipe here.
This was dinner…17th September 2014