Leek and pasta bake
Servings: 2
Time: 1 hour
500g leeks (prepared weight), sliced
1 tin chopped tomatoes
100g mushrooms, chopped
5 oz pasta shapes
dried herbs (e.g. oregano, basil, thyme, sage)
Marmite or Worcestershire sauce
1 egg, beaten
2 oz grated cheese
1 oz fresh breadcrumbs
1. In an ovenproof dish sweat the leeks and mushrooms in a little olive oil or butter until softened (about 10 mins).
2. Add the tinned tomatoes, herbs, Marmite or Worcestershire sauce and salt and pepper. Simmer gently for 15 minutes, until it's not too watery, then remove from the heat and cool slightly.
3. In the meantime, cook the pasta in boiling salted water until just tender (it'll cook some more in the oven) and drain.
4. Stir the beaten egg into the tomato mixture to thicken it, add the drained pasta and mix well. Sprinkle the grated cheese and breadcrumbs on top.
5. Cook at 200°C for 30 minutes, or until the top is brown and crispy.
To make this go further, you can add a chopped carrot with the leeks at the beginning, and stir in a tin of red kidney beans with the chopped tomatoes.
 
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Modified 05/27/00