An extensive "research" for a great and easy baked pasta recipe was done a while ago and the truth was that it didn't seem like there was a definite way to put this dish together. The key was probably to make sure that the ingredients blend well with each other. And hence I concocted this recipe by adapting it from various sources.
The photo showed that I had used the big shell pasta because the supermarket ran out of penne the other day. I personally felt that penne will be a better choice with a baked pasta dish.
Ingredients:
- 200 gm penne pasta (pre-cooked) 5 sausages
- 200 gm swiss brown mushroom (thickly sliced)
- 1 big yellow onion (roughly chopped)
- 1 big bottle of tomato based pasta sauce
- Mozzarella cheese
- Cheddar cheese
- Dried parsley
Preparation:
- Heat up cooking oil in frying pan.
- Add in sausages and lightly brown it.
- Set sausages aside to let it cool and slice diagonally.
- With the same frying pan, add in a little more cooking oil and stir-fry the onion until almost done.
- Add in mushroom and stir-fry until the juices start to run.
- Remove the mushroom and onion mixture and set aside.
- Mix the pasta, sausages, onion, mushrooms with 3/4 bottle of the tomato paste.
- Add in mozzarella cheese (amount to personal liking) and sprinkle with a generous amount of dried parsley and mix well.
- Put mixture into an oven-proof dish and top with with more tomato paste to cover.
- Add cheddar cheese on top.
- Bake in pre-heated oven at 200 degree Celsius until the cheese melts and top browns.
Number of Servings: 4
(The one thing I learned is that the oven settings can be played around with even during cooking to attain the desired results. Of course this is usually learned through trial and error for different types of dishes. For this dish I started with fan-forced conventional oven to quickly melt the cheese and then up the temperature to 220 degree Celsius and changed the setting to fan-forced grill which helps to brown the top very quickly and nicely.)
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