Recipe: Pasta Quattro Stagioni

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Recipe: Pasta Quattro Stagioni

Recipe: Pasta Quattro Stagioni

Ingredients

  • 500g pasta shapes. I used gluten-free fusilli
  • 2 tbsp olive oil
  • 200g button mushrooms
  • 2 packs of mozzarella, sliced
  • 280g jar of roasted peppers in oil, drained
  • 280g jar of artichoke hearts in oil, drained (Aldi do inexpensive anti pasti ingredients)
  • 1 portion of Tomatotastic sauce (see previous recipes on FB) or quantity of any basic tomato pasta sauce, home-made or bought
  • 50g parmesan or Grano Padano, grated

Instructions

  1. Preheat the oven to 190oC/170oC fan/Gas Mark 5
  2. Cook the pasta according to packet instructions
  3. Tip into large oven proof dish ( about 20cm x 30cm)
  4. Heat the oil in a pan and fry the mushrooms until golden, add to the pasta
  5. Add the drained artichoke hearts and roasted peppers, stir through
  6. Add the tomato sauce, stir through and check seasoning
  7. Lay mozzarella slices on the top and finish with parmesan
  8. Bake for 20 - 25 minutes until golden and bubbling

Notes

Can be frozen after step 6, wrapped in cling film. Top with the cheeses once defrosted and cook as above.

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http://www.thisisnotadiet.uk/2016/01/27/recipe-pasta-quattro-stagioni/

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