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Many apologies for the tumbleweed gathering on my blog of late! Its been a funny few months, with family being poorly I have been prioritising my time, also I’ve been spending time focusing also on me, following my pain management program I’ve found myself questioning a lot of what I do, how and why…. Plus I decided I’d had enough of the side effects for one of the meds for my Fibromyalgia and I have been weaning down slowly, which apart the current insomnia phase its been overall worthwhile!
Also managing to slice through my left index finger 3 weeks ago really has not helped with blogging in general! Typing’s a nightmare, yet alone cooking and pretty much all my meal planning went out of the window and whilst there has been some pretty decent meals…they have been few and far between! On the plus side we have been busy perfecting making calamari!
Pasta bakes are one of my go to dishes – it feeds us for days and I had made this dish at the beginning of March we had family over, and it also gave us lovely leftovers too! Pasta hoops or as they are better known – spaghetti hoops – are one of my favourite pasta shapes and writing this now reminds me I must pick some up some more next time I am in town! This is by all means not my first dish with hoops – you can see here my other
Spicy Toasted Cauliflower Spaghetti Hoops.
Its a bit of a naughty ingredient but I used Garlic Sausage in this, which I get in the Polish aisle – its garlicky but without being over powering and it keeps for ages before being opened, so I often keep a pack or two stashed away in the fridge for impromptu dinners! I also used some ready diced onion, its super lazy but when tight for time its a handy cheat! You might also spot there is no thickening agent – however ‘loose’ it might look let the oven do its magic- the al dente pasta will soon devour any excess!
Sizing wise – I used my large rectangular traybake tin for this- which worked perfectly and roughly feeds 6 to 8 people, depending on your appetites of course!
Ingredients:
300g pasta hoops, boiled as per packet instructions, until al dente
2 sticks of finely chopped celery
200g garlic sausage, chopped into 1/2 cm chunks
1 red pepper, diced
2 tbsp finely chopped onion
400ml light vegetable stock
200ml milk
1 heaped tbsp rosemary, leaves finely chopped
2 tbsp tomato puree
100g grated extra mature cheddae
6 cherry tomatoes, halved
2 tbsp breadcrumbs
1 tbsp olive oil
Method:
1) Heat the oil in a large saute pan, fry the onion gently then add the celery and pepper, fry for about 5 minutes or until softened, then add the sausage until lightly browned, stirring regularly.
2) Add the tomato puree and rosemary to the pan, fry for a minute then add a couple of spoonfuls of the pasta water to loosen, then pour in the milk and stock, bring to the boil.
Pre-heat oven to 200o.
3) Drain the pasta and add to the pan, season to taste, then transfer into a dish large enough to hold it all!
4) Top with the grated cheese and scatter over the cherry tomatoes. Put in the oven, near the top and bake for 30 minutes, or until golden, bubbling and crispy.
When cooked and all lovely looking, serve with buttered green vegetables:
Enjoy! Its a real crowd pleasing family meal and proper comfort food!
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