- 1 Diced Red Peppers
- 1 Diced Yellow Pepper
- 1 Diced Green Peppers
- 1 Diced Onions
- 1 Diced Aubergines
- 1 Diced Courgette
- 5cm Diced Albanian Salami
- 1 Clove Garlic
- 250g Macaroni Pasta
- 1 Litre Vegetable Stock
- 1 Tbsp Basil
- Olive Oil
The best thing about this macaroni pasta bake is that you can add anything to it. The ingredients are a guide but it is great for any left overs, or even the last bits of frozen vegetables you may have. Left oven chicken works really well, but best to add a spoon of tomato puree with it.
I find this a great substitute to Macaroni n cheese, and can be eaten before or after the bake stage.
Tip: You can add more or less of the ingredients, this is just a guide. Add anything that is left in your fridge or the odds of frozen veg.
Prepare the Filling
Put a pot of water on high heat and bring to the boil.
While the water is coming to the boil, in another pan, fry the peppers, onion, aubergine and courgette for 3 minutes, until they just start to brown.
Add salt, pepper, garlic, basil and the chorizo / salami and and continue to fry until the chorizo / salami is starting to brown.
Add the stock and bring back to a boil. Once boiling turn down the heat and leave to simmer while the pasta cooks.
Cook the Pasta
Add salt and the macaroni pasta to the boiling water and bring to a simmer. Once the pasta is cooked, drain and add it to the simmering filling pan. Mix all together and remove from the heat.
You can serve at this point - sprinkle with grated cheese if desired.
Place into a baking dish, spread evenly and place in the oven at 180 degrees for 20 minutes. Add grated cheese half way through if desired. This will make it into a firm pasta bake.