Yeah, it’s a “vertical” pasta bake. Tastes just as any other well-made pasta bake, but gives +100 to awesomeness for looks.
Cooking time: quite a lot. a couple of hours min.
extra lean beef mince 500gr
lean pork mince 500 gr
penne around 3/4 of a pack
1 tbl spoon olive oil (extra virgin)
red wine (for cooking, add extra for drinking, if you want) 3 tbl spoons
chopped tomatoes 2 cans
extra light philadelphia 1 pack (i think it’s 200gr)
some cheddar, if you want (to keep bake base more sticky so that the bake doesn’t fall apart once cooked)
herbs and spices: a bit of everything displayed + some salt
The cooking process:
2. Add all the spices. (about 1 tea spoon of Worcester sauce). Also boil the pasta at this point.
3. Add chopped tomatoes; keep heat medium.
4. Let it boil in tomato sauce for 5 minutes and add philadelphia cheese, stir carefully and well.
5. Keep the baking tray inclined, and the pasta resting on its side. Fill the tray with pasta.
6. I was stupid enough to boil less pasta than needed. And so i did this to keep it from falling apart until i cooked more pasta.
7. ok, filled. Preheat oven to 200 degrees.
8. Put sauce on top of penne, cover all of it. You may want to sprinkle penne with cheese (like cheddar) first to make it more sticky, but i did without.
9. Cover it all. Then bake it for 15 minutes on middle shelf, or until it’s as crusty as you want.
10. ta-dam! make sure you don’t break it when taking out of the baking tray – it’s quite fragile. Serve and enjoy 🙂
PS. I think it’s supposed to be a bit Italian or something, but i generally create more or less of my own stuff instead of following recipes, so this is pretty much original and messed up from the proper cook’s point of view.