Hotch-Potch Pasta Bake

A favourite from my own childhood and still a hit with my own little one. Quick and easy to make with great flavours from each of its components.

HotchPotch Pasta Bake

Hotch Potch Pasta Bake
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 3 cups Conchiglie (shell) pasta
  • 1 medium green pepper, thinly sliced
  • 1 medium white onion, thinly sliced
  • 20-25 mushrooms, destalked, skinned and sliced
  • 2 cloves of garlic, minced
  • 2 large tomatoes, finely diced
  • 1 can baked beans
  • 2 tbsp tomato ketchup
  • Olive oil
  • Salt to taste
  • Pepper (optional)
  • Grated cheese to sprinkle layer baking dish
  1. Preheat oven to 180 degrees C.
  2. Place pasta in salted boiling water to cook, whilst you prepare the sauce as below.
  3. Heat a generous swig of olive oil in a non stick pan and salute the onions and green peppers for 4-5 minutes.
  4. Add in the garlic and mushrooms and cook for a further 2-3 minutes until the mushrooms soften.
  5. Now add in the chopped tomatoes and simmer for a further 5 minutes until the tomatoes create a paste-like sauce.
  6. Drain the pasta once cooked.
  7. Once the tomatoes are cooked and soft, add in the baked beans, ketchup, salt, pepper and cooked pasta and mix well.
  8. Set in a baking dish and sprinkle cheese on top and bake in the oven for 10 minutes until cheese has browned slightly.

 

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