Marthas vineyard casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 375 | grams | Pasta shells |
| 250 | grams | Tararua sour cream |
| 125 | grams | Tararua cream cheese |
| A small bunch spring onions; chopped | ||
| Parsley | ||
| Salt and pepper | ||
| 6 | cups | Meat sauce; your favourite (6 |
| To 8) | ||
| 1 | cup | Grated Mainland vintage cheese |
Directions
Cook the pasta in a large pot, according to the instructions on the packet.
Drain and add the sour cream and cream cheese to the hot pasta. Leave for a few minutes then stir through gently.
Add the spring onions and parsley. Season with salt and pepper.
In a large greased casserole dish start with a layer of this pasta and top with meat sauce and then repeat.
Top with grated cheese.
Bake at 180 C for 40 minutes.
NB: (If you make the casserole the day before and keep it in the fridge you will need to heat it for a longer period – allow 60 minutes. It is delicious made the day before as the flavours are enhanced with resting.) Serves 8-10
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