And so the June holidays have begun and my kitchen has opened. No more Mama’s cooking for the next four weeks!
So today, I’ve decided to cook a penne casserole dish. Now I know why Americans love the casserole. It’s easy to make and delicious. Just add your favourite ingredients, top with cheese and let the oven do the rest.
For this dish, I didn’t use any recipes but my gut feel.
Boil penne in salted water till al dente
Heat olive oil in pan, add sliced sausages and smoked paprika for added flavour. Add sliced white mushrooms and broccoli. Add a bit of chopped garlic.
Add bottled mushroomcarbonarasauce. I also do not like to waste ingredients so I added the leftover mushroomsoup from last night and about half a cup of cream from the fridge. Add penne and stir to combine.
Transfer to a baking dish. Sprinkle breadcrumbs and parmesancheese. Sprinkle dried Italianherbs.
Bake till cheese melts and browns.
Serve hot with mesclun salad.