BAKED PASTA DISH PASTA AL FORNO

A fantastic recipe of stuffed capsicums with baked potatoes. A simple and complete meal for the whole family. A different way to use mince meat and rice. See our stuffed capsicums recipe below.

INGREDIENTS:

CAPSICUM FILLING
6 x medium red capsicums
1/4 x cup olive oil (50ml)
1 x cup arborio rice
salt to taste (1 1/2 teaspoons)
400grams x mince meat
4 x tablespoons slithered basil
1 x clove finely diced garlic
1 x 400gram tin peeled or diced tomatoes
1 1/2 cups x water
NB: this mixture will give you enough filling for (approx) another four capsicums

POTATOES:
6 x medium potatoes
1 x 400gram tin of peeled or diced tomatoes
1 x clove finely diced garlic
1/2 x teaspoon dried oregano
1/2 teaspoon salt and pepper to taste
1/4 cup x olive oil

METHOD:
Step 1 – Prepare capsicums by cutting off the ends
Step 2 – Use cut ends in mixture if you wish or retain as a lid for the capsicums
Step 3 – add all ingredients into a bowl and mix as per video
Step 4 – set aside
Step 5 – peel and wedge potatoes
Step 6 – season with ingredients as per video
Step 7 – set aside
Step 8 – season capsicums individually
Step 9 – filled with mince and rice mixture that has been set aside
Step 10 – once all capsicums are filled place in oiled baking dish along with the seasoned potatoes around the based of the capsicums
Step 11 – fill with water to cover potatoes
Step 12 – taste for seasoning and adjust if necessary
Step 13 – cover with baking paper first then foil
Step 14 – bake in a preheated oven 180 – 200 degrees after 30 minutes remove foil and baking paper
Step 15 – after another 15 minutes check for potato and rice texture in the capsicums and if still uncooked check every 15 minutes after that till cooked to preference.
Step 16 -once cooked remove from oven and let rest for 10 minutes before serving

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