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Pasta Gratin
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Description
This is a recipe I got from a friend in Sweden. I’ve modified it a little for my family’s taste, but I can feed 5-6 people for under £6. I never measure when making this, so please alter to your own tastes. I’ve also used fresh garlic to great effect. Makes a good vegetarian meal as well if you leave the ham out.
Ingredients
- ½ pounds, ⅞ ounces, weight Pasta
- 2 cans Chopped/whole Tomatoes Weight 454g
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1 clove Garlic
- 8 slices Good Quality Ham
- 5-⅓ ounces, weight Mature Cheddar
Preparation
1. Put pasta on to boil. Use whichever kind you like best, although I’ve found this works well with fusilli.
2. Put oven on to warm up at 350 degrees Fahrenheit or 180 degrees Celsius.
3. While pasta is boiling, put the tomatoes in a pan with the oregano, basil and crushed garlic. Put the pan on medium heat to warm the sauce through. You could always skip this step if you wanted.
4. While both pans are cooking, cut ham into bite-sized pieces and set aside.
5. Once pasta is cooked, drain and put it into an oven proof casserole dish.
6. Add the tomato mix along with the ham, and stir until thoroughly mixed.
7. Cover the top with an even layer of cheese and put in the oven for 20-25 minutes.
8. Enjoy on it’s own, with garlic bread, or a side salad.
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