Pasta bake – Italian Style – take 1

It was a decent first attempt with what I had left in the fridge and cupboard. I made it in a bit of a Sunday evening whirlwind, you know the kind when it’s almost a case of racing to get to bed on time before the week starts.

While I treat these bakes as a labour of love, this time I was just hungry, but cleverly preparing for a few days at the same time. It did taste a bit rushed, but then you eat and you learn.

Pasta bake 1

This consists of a tomato sauce, made with garlic, carrot and celery, with minced beef, with layers of spaghetti, a cheese sauce made with Grana, and some peas for good measure (because I wanted to see them as I cut through. It’s the little things 🙂 )

It doesn’t have the structure of the timpano, nor the time that would go into such a pasta bake, but it did hit the spot and fill empty bellies. No doubt I’ll be back to improve on this, and take inspiration from my earlier post. I’m still satisfied it was good enough.

Xo

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Pasta Bake – Italian Style

Inspired by the stay at home Dad blogger, Man vs. Pink‘s post on the pasta bake, or timpano, from the movie Big Night (with Stanley Tucci, I love him) I started looking for similar recipes, in one of those lazy Sunday morning browses through some of my lovely cookbooks. Giorgio Locatelli’s Timbalo di Riso con Pasta looks amazing – pasta bake with rice, pasta, meatballs, hardboiled eggs and tomato sauce – and so does his recipe for Baked pasta with aubergine. So, keeping in mind the busy week ahead, I’m thinking of making a pasta bake today. Some ideas so far:

  • Aubergine, peppers and courgette with tomato sauce and Parmesan breadcrumb crust
  • Cauliflower, blue cheese and walnut, with a lovely white sauce, and maybe some spinach
  • Roasted butternut squash and sage butter and goat’s cheese
  • Cabbage, potatoes and lots of cheese sauce, with wholewheat pasta, a nod to Northern Italian traditions

I’ll keep you posted about what I make!

xo