Saturday, March 19, 2011

Macaroni and Butter Bean Bake

Really just another interpretation of the classic, macaroni and cheese, but full of texture with crunchy corn kernals and soft butter beans. Kids will love this. Suitable for 12mths+.

Macaroni and Butter Bean Bake
200g macaroni (or other small pasta shapes)
1 tbsp olive oil
2 bay leaves
1 onion
1 carrot, julienned into similar length as pasta
1 capsicum, julienned into similar length as pasta
1 cob of corn, cooked then kernals removed
1 cup frozen peas
400g can butter beans, drained and rinsed
2 tbsp tomato sauce
150mL light cream
1 cup tasty cheese (or mozzarella for a lower salt version)
1 tbsp shredded parmesan
Cracked pepper

  1. Cook macaroni until al dente. Drain and set to the side.
  2. Heat oil in a hot pan. Add onion, cooking until soft.
  3. Add carrot, bay leaves, cracked pepper and a little water if necessary to prevent sticking.
  4. Once carrot is tender, add capsicum.
  5. Turn off heat, then add corn, peas and butter beans.
  6. Stir through tomato sauce, cream, ricotta, and half of the tasty cheese.
  7. Add pasta and mix well. Pour pasta mix into a baking dish. Cover with remaining cheeses.
  8. Bake at 180 degrees for 30-40min or until top is golden brown.

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