what's your families favourite pasta dish??

lilmisskitkat

Hiya

Cheese and Bacon bake - Cooked pasta mixed with diced bacon (cooked) and a simple cheese sauce (flour, butter, milk, cheese) and topped with a mixture of cheese and breadcrumbs, baked at gas 5/6 for 20 mins.

Chicken and tomato - pasta mixed with leftover cooked chicken and a basic tomato sauce (tin of toms, onion, mixed herbs, garlic etc). I also add any peppers/mushrooms i have left and a bit of chilli powder or diced red chilli to give it a bit of a kick

Cheesy broccoli bake - As with the cheese and bacon but swap bacon for cooked broccoli. This is DD's fave, OH has it with sausages on the side.

Chicken and mushroom - Pasta mixed with cooked chicken and mushrooms with a tin of Campbells mushroom soup for the sauce

Oh and we're very big on Spag Bol in our house

Hth

Kate xxx

Sola

If I can be bothered, we have a seafood lasagne with a white sauce.

If I can't be bothered, we toss cooked pasts in olive oil or melted butter, squirt with lemon juice and sprinkle on some cheese.

Jammygal

piglet6 wrote: »

Roasted vegetables (cherry tomatoes, courgette, mushrooms, onion and peppers) drizzled with chilli oil before being put in the oven - the oil should be enough of a coating for the pasta, so you don't need additional "sauce" as such. (Particularly nice topped with some grated cheese! )

Piglet

I do a similar one to this by roasting garlic, onions, red peppers and yellow peppers with a couple of courgettes, olive oil and salt and pepper until a little chargrilled and soft. I then whizz up with passata or a tin of toms until smooth and pour over pasta and add a little grated cheese. (This is done mainly to hide veg from fussy kids!) The chargrilling gives a sweetness to the veg that the kids like......I freeze it as a standby too;)

tiff

Definitely doing one of these tonight as I have all the ingredients in. Will be doing pancakes afterwards, dont forget!

Olliebeak

My home-made tuna/pasta/mayo is one of my families favourites when it comes to buffets etc - but it goes great with jacket spuds as well - at least OH thinks so!

I also use pasta when doing my chilli mince recipe. OH isn't really a fan of rice dishes and I'm quite happy to have either.

OH also likes plain boiled pasta with one of those 'stir-in jars' and some cold sliced chicken on top - though I do keep telling him that 1 jar is 'supposed' to serve 2-3 people!

Has anybody any suggestions for a home-made version of the 'stir-in' especially the one with sun-dried toms and olives that Asda do?

I never do 'pasta bakes' as such. I don't like tomatoey sauces and OH doesn't like 'creamy sauces' - suppose I could actually do both and freeze into portions. Now why have I never thought of doing that before ?

Stephen_Leak

belfastgirl23 wrote: »

Personally my absolute fave is a plain tomato sauce. Fry an onion in some sunflower oil, add 2 tins of good quality tomatos (pref lidl), a pinch of salt and a pinch of sugar with a tbsp or so of dried basil and let it cook down till nice and thick. V cheap and lovely

I forgot about this one. I'm not sure about the sugar & salt though, as not only should they cancel out each others' flavours, but also there could be salt and sugar in the tinned tomatoes already. I would add a clove (or two?) of garlic to the onions. An Italian would keep it simple: onion and garlic, tomato and basil. Less is more. I also wouldn't make the sauce too thick, as it still needs a bit of liquidity to coat the pasta evenly when tossed together.

studentgirl_2

crushed chillies with bacon fried. add peppers mush onion and cherry toms.
fry until soft. add cooked pasta and some pesto. last add chopped up brie until it begins to melt.

just lush

nibs

Stephen_Leak wrote: »

I forgot about this one. I'm not sure about the sugar & salt though, as not only should they cancel out each others' flavours, but also there could be salt and sugar in the tinned tomatoes already. I would add a clove (or two?) of garlic to the onions. An Italian would keep it simple: onion and garlic, tomato and basil. Less is more. I also wouldn't make the sauce too thick, as it still needs a bit of liquidity to coat the pasta evenly when tossed together.

My family (Italian) would always use a pinch of sugar if the sauce was a little sharp. Also, make the sauce thick and then add some of the water from the cooked pasta - this helps the sauce to stick to the pasta. :beer:

Skint_Catt

Can anyone help me? I bought some 'posh' (by posh I mean fresh :rotfl:) pasta for my lonely dinner tonight (OH out! :j) but the 'posh' sauce was more expensive so I didn't bother. What sauce can I put on it without spoiling it - its' chicken and bacon tortelloni by the way!

Penny-Pincher!!

I do like a pasta bake with fried onion, mince, tin of baked beans mixed in with the cooked pasta twists then put grated cheddar on and under the grill for 5 mins.

Yummy!!

PP
xx