Ingredients
- 375 grams dry macaroni pasta
- 209 grams frozen peas and corn (1 1/2 cups)
- 1 tablespoon oil (vegetable oil or olive oil)
- 1 cured (130 grams) chorizo sausage (finely chopped)
- 1 red onion, thinly sliced
- Béchamel sauce (see note in intro, 2 cups)
- 1/2 cup grated cheddar cheese
- 1/2 cup grated cheddar cheese (extra)
- 1/4 cup grated mozzarella cheese
- 1/4 cup grated mozzarella (extra)
- 50 gram crumbled feta cheese
- 50 grams crumbled feta (extra)
- 1/4 cup sliced black olives
- 2 tablespoon flat leaf parsley, chopped
How to Make
-
Step 1: Preheat oven to 200C/180C fan forced.
-
Step 2: Grease a 3 litre (12 cup) square ovenproof dish.
-
Step 3: Cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender, adding peas and corn mixture in last minute of cooking and drain.
-
Step 4: Meanwhile heat oil in a large frying pan over high heat and cook and stir sausage for 3 minutes or until browned and then add onion, cook and stir for 2 minutes or until soft.
-
Step 5: Add half the béchamel sauce, tasty cheese, mozzarella, fetta and sausage mixture to the pasta mixture and mix well to combine and spoon into prepared dish and level surface.
-
Step 6: Top pasta mixture with remaining béchamel sauce and level surface.
-
Step 7: Sprinkle with olives, extra cheddar cheese, extra mozzarella and extra fetta and bake for 30 minutes or until bubbling and golden brown.
-
Step 8: Sprinkle with parsley and serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.