I have half a bag of Tesco’s spiral pasta left. I bought them to try but they’re much softer than my regular Australian brand, San Remo. My kids, the picky eaters that they are, knew right away that it was a different brand.
Today I decided to camouflage the softness of the spiral pasta by using them in my pasta bake. My kids loved it so much they didn’t notice the difference at all. Haha, gotcha !
Okay, here’s what you need for this very simple pasta bake.
- 2 cups of fusilli, or spiral pasta
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 carrot, finely cubed
- 100 grams of ground pork
- 2 cups Prego pasta sauce
- 1.5 cups shredded mozzarella cheese
- 1.5 cups shredded cheddar cheese
- drizzle of olive oil
- dried parsley
I first boil the spiral pasta in lightly salted water. I’m not worried about keeping it al dente because I’m going to bake it afterwards.
While waiting for the pasta to boil, I prepare the sauce. Drizzle some olive oil on my non-stick pan to saute the onions, garlic, carrots and ground pork.
I add some water to soften the carrots before adding the pasta sauce. Bring to a quick boil, give it a quick stir and remove from heat.
I grease a baking pan lightly with olive oil. Next I throw in the drained spiral pasta, pour the sauce over it and stir to mix well.
Top off with a generous amount of the two cheeses and a quick sprinkle of dried parsley.
Bake at 180 degrees Celsius for 25 minutes. I turned off the oven but left the pasta bake in while I went to pick up my daughter from school. Twenty minutes gives the pasta time to absorb the sauce and for the cheese topping to brown a little more.
I had a fairly large pan (photo shows a quarter of my actual pan), enough to feed 3 hungry teens just back from school. The spiral pasta was soft and made a great base.
The dish wasn’t too meaty but had a bite to it. Although I used quite a lot of onions and garlic, the taste wasn’t overpowering. Very nice. Go ahead, give it a try .