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cimoreneI think this is Wax's favorite of all the things I make, which is a bit sad because it doesn't really use any skills on my part, since I don't bother making pesto or tomato sauce from scratch...
1 part cooked bite-sized pasta noodles (penne, conchiglie, fusilli...) (eg 300 g)
1 part vegetables (I'm partial to spinach, which was what the original recipe called for, but I tend to add some carrots and that sort of thing) (eg 300 g)
1½-2 parts tomato-and-basil pasta sauce (eg 500-600 g)
1-2 parts cheese (according to taste)
plus: eggs (2 eggs per 300g pasta) (but the eggs are only for thickening the filling because when combined with the breadcrumbs they solidify a bit in the oven - you could leave them out and use more oil), olive oil, bread crumbs, pesto unless you don't have any
Whisk the eggs with 4 Tbsp breadcrumbs and 2 Tbsp olive oil per egg, then add the cooked (lightly steamed or pan-fried is good) vegetables and a few spoonfuls of pesto to this mixture. (If the breadcrumbs aren't seasoned and you don't have any pesto, you may want to add some seasoning here - oregano and basil, garlic.) Toss with the cooked pasta.
Coat the bottom of a casserole dish generously in tomato sauce, then put in a layer of pasta mixture. Pour tomato sauce over it, smooth with a spatula, then add a layer of shredded cheese, then another layer of pasta, tomato sauce, cheese, etc, depending on how concerned you are about sauce penetration and how much cheese you want to mix in. The last layer, of course, should be a generous, full covering of cheese. Bake for 20-45 minutes at 180° C, until it's bubbly and the cheese browns.
The 300-grams-of-pasta version of this recipe provides more leftovers but tends to overflow my favorite casserole dish. I frequently make it with around 150 grams of pasta instead, but this version is only enough for one and a half mealtimes for me+Wax (both generally light eaters).
1 part cooked bite-sized pasta noodles (penne, conchiglie, fusilli...) (eg 300 g)
1 part vegetables (I'm partial to spinach, which was what the original recipe called for, but I tend to add some carrots and that sort of thing) (eg 300 g)
1½-2 parts tomato-and-basil pasta sauce (eg 500-600 g)
1-2 parts cheese (according to taste)
plus: eggs (2 eggs per 300g pasta) (but the eggs are only for thickening the filling because when combined with the breadcrumbs they solidify a bit in the oven - you could leave them out and use more oil), olive oil, bread crumbs, pesto unless you don't have any
Whisk the eggs with 4 Tbsp breadcrumbs and 2 Tbsp olive oil per egg, then add the cooked (lightly steamed or pan-fried is good) vegetables and a few spoonfuls of pesto to this mixture. (If the breadcrumbs aren't seasoned and you don't have any pesto, you may want to add some seasoning here - oregano and basil, garlic.) Toss with the cooked pasta.
Coat the bottom of a casserole dish generously in tomato sauce, then put in a layer of pasta mixture. Pour tomato sauce over it, smooth with a spatula, then add a layer of shredded cheese, then another layer of pasta, tomato sauce, cheese, etc, depending on how concerned you are about sauce penetration and how much cheese you want to mix in. The last layer, of course, should be a generous, full covering of cheese. Bake for 20-45 minutes at 180° C, until it's bubbly and the cheese browns.
The 300-grams-of-pasta version of this recipe provides more leftovers but tends to overflow my favorite casserole dish. I frequently make it with around 150 grams of pasta instead, but this version is only enough for one and a half mealtimes for me+Wax (both generally light eaters).
