Tuesday, August 24, 2010

Double Cheese Pasta Bake with Chorizos

Tuesday evenings are usually a rush for us, the boys will go for their music lessons, that's hubby's guitar and the boy's piano lessons.  So everything have to be quick and pasta is actually the most common dish on Tuesday nights.

Tonight, I made a simeple pasta bake, with enough vegetables and my favourite Ricotta cheese and Mozzarella cheese...

Double Cheese Chorizos Pasta Bake
2 Raw Chorizos sausages
5 Sprigs of parsley
1 Green Capsicum
1 zucchini
2 medium ripe tomatos
250g Ricotta cheese
100g Mozzarella cheese
Salt and Ground white pepper to taste
1/3 cup olive oil & 1.5 tbsp extra
1 small onion
300g big shell pasta
Water to boil pasta
Extra salt

In a big pot, boil pasta as per instruction of the packet, add bit of salt to taste to water, simmer till it’s al dente.
At the mean time, slice chorizos, onion, capsicum and zucchini and tomatoes.
Finely chop parsley (I usually use continental parsley)
Drain pasta in colander and put it back into the pot, add 1/3 cup olive oil and stir through.
In a non stick frying pan, add the extra 1.5 tbsp olive oil, gently sauté the onion and capsicum in medium heat and add chorizos, sauté till almost cooked.
Add these to the pasta, and add tomatoes, stir through ricotta cheese and salt and pepper, mix well.
Put in ceramic baking dish and top with shredded mozzarella cheese.
Bake in 190C oven for 25-30 minutes.

This is a single serve baking dish actually, but I still prefer it in the plate:

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