Thursday, May 24, 2012

Pasta Bake

Pasta Bake

Preparation Time
10 minutes
Cooking Time 40 minutes
(serves 4)
  • 400g dried macaroni pasta
  • 2 zucchini, ends trimmed, peeled into ribbons
  • 100g day-old crusty white bread, crusts removed, coarsely torn
  • 1 tbs olive oil
  • 425g Latina fresh creamy carbonara pasta sauce
  1. Preheat oven to 200°C. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Add the zucchini in the last 30 seconds of cooking. Drain. Return to the pan.
  2. Meanwhile, place the bread in the bowl of a food processor and process until coarsely chopped. Transfer to a bowl. Drizzle over the oil and season with salt and pepper. Toss to coat.
  3. Heat the sauce following packet directions. Add to the pasta mixture and stir until well combined. Season with salt and pepper.
  4. Transfer the pasta mixture to a 2L (8-cup) capacity baking dish. Top with the breadcrumbs. Bake in oven for 25 minutes or until golden. Serve.
  • Tip: Fresh carbonara sauce is available from the chilled pasta section of some Woolworths supermarkets. If it’s unavailable, use shelf-fresh bechamel sauce, available from the dried pasta aisle, instead.

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