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Easy Bake Pasta

An easy peasy pasta dish using ingredients left in the refrigerator. Just like lasagne that tastes so good one day later, make a lot and divide into portions.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 6 Prep: 10 min Cook: 30 min Nutrition: 400 cals

Ingredients

Short pasta 500g
Chicken, bacon, salmon, etc 300g
Mushrooms, onions, courgettes, etc 300g
Butter 2 tbsp
Flour 4 tbsp
Vegetable stock granules 1 tbsp
Milk 500ml
Cheese 200g
Salt & pepper as you like

Method

1
Boil the pasta al dente. Fry the meat and vegetables in the butter and when half-cooked, add the flour and stock granules and mix well. Add the milk to thicken the sauce on medium heat.
2
Put the cooked pasta, the pasta sauce from Step 1 and the cheese into an oven dish and mix. Put into a preheated oven 170C for the first 15 minutes covered with foil to steam cook. Remove the foil and bake for a further 5 minutes to brown the top.
3
Season with salt & pepper if necessary.

Tips & Note

It was a perfect way to clear out my fridge. You can make the bechamel sauce at the same time as cooking the meat and vegetables, so you don't need to make it beforehand. It's really delicious and even better the next day so it's worth making lots and enjoying it over a few days.

Easy Bake Pasta

An easy peasy pasta dish using ingredients left in the refrigerator. Just like lasagne that tastes so good one day later, make a lot and divide into portions.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 6

Prep: 10 min

Cook: 30 min

Nutrition: 400 cals

Ingredients

Short pasta 500g
Chicken, bacon, salmon, etc 300g
Mushrooms, onions, courgettes, etc 300g
Butter 2 tbsp
Flour 4 tbsp
Vegetable stock granules 1 tbsp
Milk 500ml
Cheese 200g
Salt & pepper as you like
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Easy Bake Pasta

Recipe ID :2469 Posted on 07 MAR 2017
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Serves 6

Prep 10min
Cook 30min
Nutrition400cals
views 3,685
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An easy peasy pasta dish using ingredients left in the refrigerator. Just like lasagne that tastes so good one day later, make a lot and divide into portions.

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midnight kitchen
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midnight kitchen
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Ingredients

Print Ingredients Email Ingredients
500g
300g
300g
2 tbsp
4 tbsp
1 tbsp
500ml
200g
as you like

Method

Prep
10min
Cook
30min
1
Boil the pasta al dente. Fry the meat and vegetables in the butter and when half-cooked, add the flour and stock granules and mix well. Add the milk to thicken the sauce on medium heat.
2
Put the cooked pasta, the pasta sauce from Step 1 and the cheese into an oven dish and mix. Put into a preheated oven 170C for the first 15 minutes covered with foil to steam cook. Remove the foil and bake for a further 5 minutes to brown the top.
3
Season with salt & pepper if necessary.

Tips & Note

It was a perfect way to clear out my fridge. You can make the bechamel sauce at the same time as cooking the meat and vegetables, so you don't need to make it beforehand. It's really delicious and even better the next day so it's worth making lots and enjoying it over a few days.

Category

Britain Boiled Oven Baked Pasta Sauces Simmer Stir Fried Bacon Cheese Chicken Courgette / Zucchini Flour Mushrooms Root Vegetables Salmon Yogurt / Dairy Dinner Home Party Lunch

Related bake butter milk bechamel
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