Wicked Baked Pasta Recipe

baked pasta recipeI found this recipe behind the fridge today (click image to enlarge). It’s a baked pasta I made up on the spot a few months ago. I’ve since made several variations of it, and it’s always delicious. The secret ingredients are cheese and ham — a.k.a. salt. Just don’t over-cook the pasta. Here’s what the little piece of paper says:

● 2-3 springs of fresh rosemary (chopped)
● roughly ground fresh pepper (more is better than less)
● 1 can of Italian stewed tomatoes, mushed up (19 fl oz / 540 ml)
● 1 can of tomato sauce (no exact measurement, whatever feels right)
● 1 red pepper (chopped)
● 1 red onion (chopped)
● Old Cheddar cheese (enough to cover pasta when grated)
● 1 handful of black olives (chopped or unchopped)
● left-over baked ham (chopped, more is better than less)
● enough cooked pasta to fill at least half a small roast pan (rotini pasta, whatever you have)
● throw everything except the pasta and cheese in the roast pan and mix it up
● dump in the pasta and mix it up again
● sprinkle with grated Old Cheddar cheese and more freshly ground pepper
● bake at 300 degrees F, covered, for about 60 minutes
● remove the cover and bake for another 15 minutes (so the cheese gets slightly crusty)

Dig in.

UPDATE: I changed the cooking time. It’s best to cook it at a not-so-high temperature for awhile so everything cooks and the flavour gets spread out thoroughly. And check the comments — I’ll post photos of the baked pasta I made tonight.