Red Pepper Pasta Bake

pepper pasta bakeSometimes it’s worth just looking at the fridge and deciding to put things together that seem fairly logical. This evening I made a lovely tomatoey cheesy pasta bake, with ricotta stuffed peppers we had in the fridge. I made this bake with slightly less sauce than normal, so the cheese flavours come through. Dead quick and simple after work, really tasty and healthy, healthy as always!

You will need: a tin of tomatoes, 1 onion, 3 garlic cloves, mixed herbs, 40g cheddar cheese, 100g ricotta stuffed peppers (or if you don’t have any, use normal peppers, mushrooms, whatever 🙂 ), olive oil, 200g fusili.

pepper pasta bakeBoil your pasta in a big pan for 10 minutes. Chop up your garlic and onions and fry in olive oil, add the tinned tomatoes and the mixed herbs, and give everything a good stir. Chop the peppers in halves and grate the cheddar. Drain the pasta and put it into a casserole dish. Add the sauce and toss everything together. Pop your pepper halves in the dish and add half the grated cheese then stir. Sprinkle the other half of the cheese on top of the pasta and bake for 20 minutes on 180 degrees.

Serve straight out of the oven in a big pile and enjoy. This would be a great meal for friends if you just double the quantities. Lots of Mediterranean flavours make a really great meal.

pepper pasta bake

Love, Mrs Gardom

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Tomato Risotto

So the other night I wanted to cook something nice but we didn’t have much in the fridge, I decided to experiment and make a tomato risotto! A thick cheesy tomato sauce and some fancy mushrooms makes for a really lovely meal.


You need, a tin of tomatoes, 25g butter, 200g arborio rice, 2 tablespoons of cream cheese, mixed herbs, 1 onion, 100g mozzarella cheese, 15g dried mixed mushrooms, 600ml vegetable stock, salt, pepper, 1 frying pan.20131213_201342First of all dice your onion and soak your dried mushrooms in boiling water (follow the instructions on the packet for how much). Melt the butter in your frying pan and add the onion. Once the onion is soft add the rice and after about a minute add a small amount of stock, just enough that the rice is covered. Like with any risotto, the key is to keep stirring and adding a small amount of stock once the rice has absorbed it.

Add the chopped tomatoes after fifteen minutes and keep stirring until you have used all the stock, then add the mushrooms and the water they have been soaking in and stir til the rice has absorbed all of the liquid. The rice should be soft after twenty minutes of cooking. Now add the cream cheese and stir into the risotto until it has melted into the sauce. Chop your mozzarella into small pieces and add this as well. Season with salt, pepper and mixed herbs.20131213_204859You could always use fresh mushrooms, and just add them at the same time as the tomatoes. I was really pleased with this recipe, and will definitely be making it again. Sometimes its worth just experimenting in the kitchen and trying to use up what you have instead of running out to the shops.

Hope you enjoy, Love Mrs Gardom

Ultimate Pasta Bake

20131209_182131I must admit, I am normally not the biggest fan of pasta bake, but this one is awesome. Here is my recipe for the classic. Full of spinach, veggie sausages, red wine, tomatoes and cheese, it is a nice hearty winter tea. And not too complicated either.

You will need – 100g pasta, 1 tin of tomatoes, olive oil, 1/4 bottle dry red wine, 1 onion,4 veggie sausages, 25g grated cheese, 50g spinach, mixed herbs, an ovenproof dish, a frying pan and a large pan.


First of all preheat your oven to 180 degrees. Fill your large pan with boiling water and cook your pasta (I say 12 minutes). Once it is done, drain and pop back into the pan. While the pasta is cooking away, dice your onion and fry on a low heat for about 3 minutes in some olive oil. Chop your sausages into pieces and add them to the frying onions. After the sausages are starting to brown add your tin of tomatoes and a big pinch of mixed herbs and stir, if you have fresh basil this is also really nice added.


Then add your wine and the spinach – add the spinach gradually as it will wilt and give you more room in the pan. Leave this simmering for another 5 minutes and then add to the pan full of pasta and stir everything together. Once this is done, pour it into your oven proof dish, cover with grated cheese and pop in the oven for twenty minutes.

And it’s that simple! If you eat meat then feel free to use normal sausages. I think this is a really lovely tea, with cheap ingredients and lots of healthy goodness.

Love Mrs Gardom