Marthas vineyard casserole

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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