John Myers
Pasta Bake with Leftovers
The perfect pasta bake with leftovers recipe with a picture and simple step-by-step instructions.
- 300 g Pasta penne
- Oil
- 1 medium-sized Onion
- 1 piece Red pointed peppers
- 1 piece Red peppers
- 50 g Poultry salami
- 250 g Poultry meat sausage
- 1 piece Spring onions fresh
- 1 Can Chopped tomatoes
- 50 g Grated Emmental
- Butter
- Cook the noodles in plenty of boiling salted water until they are firm to the bite, drain and pour into an ovenproof dish.
- Clean the onions, bell peppers, peppers and leeks. Quarter the onion and cut into thin slices. Halve the peppers and chili peppers lengthways, remove the seeds and the dividing walls. Cut the paprika into thick strips and the hot peppers into thin strips. Cut the spring onion into rings. Halve the meat sausage lengthways and cut into slices. Cut the salami into small pieces.
- Let the onion, paprika and chili peppers become translucent in a little oil. Add the sausage, season with salt and pepper and stew for a few minutes. Then pour everything onto the pasta.
- Put the tomatoes in a saucepan, stir in some cheese, season with salt and pepper, bring to the boil, turn off the stove and let stand for a few minutes while stirring.
- Pour the sauce over the pasta and vegetables, sprinkle with the rest of the cheese, sprinkle a few dollop of butter on top and bake in the oven at 180 ° top / bottom heat for 30-40 minutes.
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