Monday, 3 November 2014

That Fast Classic - Pasta bake

There are so many ways to prepare a pasta bake and on my maiden voyage there was a lot of controversy as to whether you boiled the pasta first and wether you make a runny sauce or one with texture.  I don't usually mind being given advice in the kitchen but on this occasion I was having none of it! The pressure for it to work was quite stressful as I really didn't want to here those punch-worthy words "Told You So!".  

So here is what I did and though I say it myself, it was pretty good.  I decided on a tuna bake and did a rather good job of concealing the offending article!


  • One pack of Passata (you can add a shop bought tomato sauce if you like too)
  • Loads of Basil and Oregano
  • A sprinkling of chilli seeds (literally a tiny amount)
  • Parsley (dried)
  • Seasoning
  • Half of a large tin of sweetcorn
  • 1 tin of tuna
So easy, bung it all in a pan and put on a low heat whilst you move onto the veg


  • 1 large onion
  • Garlic (you decide how much)
  • 1 green pepper
  • Diced Courgette (optional)
  • Carrots (optional)

Soften all these in a wok being careful not to caramelise the onions and chuck it all into the sauce pot.

Whilst all this is going on you should prepare your pasta.  Cook it properly.  I went for shells but penne would suffice.  Spaghetti wouldn't work as well as the others.

Stick the pasta into a pyrex type dish then pile the sauce on top.  Mix well then add a little pepper and Italian seasoning.


  • Half a block of reduced fat strong cheddar
  • Parmesan
  • 1 slice of grated bread (optional)
Grate the lot and top your bake.  

OVEN TIME: 30 minutes

Too easy and very effective.  Serve with salad and/or garlic bread.  Great if you are in a hurry.  Yum!!

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