Yield: 1 servings
|375 grams||Pasta shells|
|250 grams||Tararua sour cream|
|125 grams||Tararua cream cheese|
|\N \N||A small bunch spring onions; chopped|
|\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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