I hear from so many busy mums, who say they hate to cook, either because they are too exhausted, or just don’t have the time. The temptation to turn to the freezer for a fish finger or nugget themed dinner is all too familiar.
While there is nothing wrong with that, and far be it for me to judge, this pasta bake can be ready in about the same time, and is nutritious and tasty. It’s a family friendly meal that everyone can enjoy.
This a guide rather than a recipe, so I haven’t included quantities, just adjust it according to the number of people you’re cooking for.
Grab a pot to boil your pasta (any shape, any kind, generally NOT spaghetti type ones on this occasion).
Put the pasta on to cook as you usually would.
In another large-ish pan, heat oil, and add chopped onion (red or white). While it cooks, mince up some garlic, and chop some peppers (any colour). Throw these into the pan, and cook until soft. Add some tinned sweetcorn and tinned kidney beans. After 5 mins or so add tomato puree, tinned tomatoes, dried herbs, salt and pepper. Cook this out on a low heat for 10 mins. Meanwhile, drain and set aside your pasta.
Once the sauce is cooked, toss together with the pasta and lay into an oven-proof dish. Add a layer of white sauce (out of a jar), and top with cheese.
15 mins in a hot oven and BOOM, dinner is done!