Mamma Mia's Pasta Casserole
Mamma's classic fill-em-up pasta dish. With this made-from-scratch sauce, and subtle blend of savoury herbs, it's no wonder everybody loves Mamma!
- sliced black olives
- 1 chopped onion
- 1 cup grated cheddar cheese
- salt & black pepper
- 1 tin chopped tomatoes
- 1 chicken stock cube
- 1 finely diced carrot
- 4 Tbsp tomato paste
- 1 chopped green pepper
- 2 finely diced sticks of celery
- 400g pasta shells
- 1 cup passata
- 500g lean minced pork
- oregano, parsley & basil
- 3 Tbsp parmesan cheese
- 2 garlic cloves - chopped or crushed
Fry mince in a little olive oil until all water is absorbed and mince starts to brown. Add onion, green pepper, carrot and celery. Cook 2 minutes then add garlic, oregano and parsley. Stir and cook 2 minutes. Add chicken stock cube, tomato paste, chopped tomatoes and stir well. Add salt and pepper and simmer covered on low heat for 45 mins.
Meanwhile, cook pasta shells in boiling salted water until "al dente". Strain. Tip pasta shells into a casserole dish and mix in the parmesan cheese.
Pour the meat sauce over the pasta shells and mix well. Pour the passata over the pasta mixture. Cover with foil and bake at 180C/350F for 45 mins.
Remove foil and cover pasta with the cheddar cheese and sliced black olives. Sprinkle with basil and continue baking uncovered for a further 15 mins.
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