- Olive oil
- Garlic
- Mushrooms
- Spinach
- Tomatoes
- Chili flakes
- Paccheri
- Cheddar
- Parmesan
- Salad leaves
- Balsamic glaze
- Put the water on to boil for the pasta, put the pasta in as soon as it comes to the boil. Turn the oven on to heat to medium.
- In two frying pans heat olive oil - in one, sautee some onions until soft, then add garlic. This is the beginning of the tomato topping. Add chopped tomatoes (or a tin) and a small pinch of chili flakes when the onions are soft, keep over a gentle heat as the tomatoes break down.
- In the other frying pan gently fry chopped onions, with plenty of garlic and a good grind of black pepper. When they are soft, add the spinach to wilt on top.
- Cut the rind of the tallegio, and break into pieces into the mushroom mix, stir in until it melts. Turn the heat off under both pans.
- Drain the pasta. Allow to cool, so that you can handle it.
- Stuff the pasta tubes with the mushroom mix and layer into an oven dish.
- Spread the tomato sauce over the pasta. Grate over some cheddar and parmesan, and bake for 20 minutes, until the top is golden.
- Serve with a simple salad of salad leaves tossed in extra virgin olive oil and balsamic glaze.
Source: Kitchen Fairies
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