I suppose there are limitless ideas for what you can put in a pasta bake. Even with this one I was meaning to put mushrooms and peas in but forgot.
|Paprika Baked Pasta|
As with many of our own recipes they are generally to eat up what is left in the fridge and this is no exception. The only thing we knew we wanted in this dish was paprika and cream - probably due to the dishes we have been sampling recently at the Orange Tree Tapas in Denton.
What you will need for this dish:
Bacon Lardons (handful)
1 Medium Onion (chopped)
1 Courgette (chopped)
1 Clove of Garlic (crushed)
1 Tablespoon of Tomato Puree (that is paste not passata - long story!)
1 Tin of Italian Cherry Tomatoes
1 Tablespoon of Paprika
* 1 Tablespoon of Dried Sweet Basil
Single Cream - according to your taste
a good handful of grated mature cheddar for topping
Salt and Pepper
Dried Pasta - for 4 (we used gluten-free)
* it is worth a mention that the sweet basil we used was bought from Greek Oil Direct who have a fantastic stall at Marple Farmer's Market.
Season and bring to a simmer
Cover and place in pre-heated oven at 200c and cook for 15 mins
Remove lid, sprinkle over cheese and bake uncovered for a further 15 mins
The picure above was taken before adding the topping. Serve with leaves, bread and shavings of Parmesan. This was just as nice cold the next day.