Cheese and Noodle Casserole

Ingredients

·         200 g noodles

·         4 cups water

·         1 tsp. salt

·         1 onion, peeled and sliced

·         8 bacon rashers cut into pieces

·         1 tsp. sunflower oil

·         250 g smooth cottage cheese

·         1 tomato cut into thin slices

·         4 tsp. dry breadcrumbs

Preparation

1. Preheat oven to 180⁰C.

2. Cook the noodles in boiling salted water until they are tender. Drain.

3. Saute the onion and bacon in the sunflower oil until they turn golden and crisp.

4. Combine the noodles and the onion-bacon mixture and cottage cheese.

5. Place in an oven-proof casserole, cover with the tomato slices and sprinkle the breadcrumbs over.

6. Bake for about 20 minutes and serve.

Enjoy

Love

Engela

Yellow and green pasta

Ingredients

·         500 g Fettuccine

·         2 tsp. olive oil

·         2 cloves garlic, crushed

·         2 tbsp. poppy seeds

·         250 g small yellow courgettes, sliced

·         250 g small green courgettes, sliced

·         60 g finely grated fresh Parmesan cheese

·         2 tsp. crushed black peppercorns

Preparation

1.       Cook pasta in boiling water in a large saucepan according to directions on packet

2.       Drain, set aside and keep warm.

3.       Heat oil in saucepan over medium heat; add garlic and poppy seeds and cook, stirring for one minute.

4.       Add the courgettes and cook; tossing gently for 4 minutes or until the courgettes are tender.

5.       Return pasta to pan, add the cheese and black peppercorn and toss to combine.

Serve immediately.

Engela

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