Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 375 grams | Pasta shells |
| 250 grams | Tararua sour cream |
| 125 grams | Tararua cream cheese |
| \N \N | A small bunch spring onions; chopped |
| \N \N | Parsley |
| \N \N | Salt and pepper |
| 6 cups | Meat sauce; your favourite (6 |
| \N \N | To 8) |
| 1 cup | Grated Mainland vintage cheese |
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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Converted by MM_Buster v2.0l.