QUICK COURGETTE PASTA BAKE
Even people who like cooking don't always WANT to cook, you know - specially after a hard day's procrastination. But needs must... I invented this pasta bake last night, wanting something I could throw in the oven and leave while we walked Holly. Which was a far nicer way to spend a warm spring evening.
2 large courgettes, chopped into chunks
1 onion, sliced
2 cloves garlic, crushed
1 tin tomatoes
Sprinkle balsamic vinegar
Ricotta (about half a tub)
1tbsp plain flour
0.5 pint milk
Sprinkle parmesan (optional)
Penne or fusili pasta, cooked in boiling water (about 2 handfuls)
Saute the courgette and onion for 10 mins until golden, then add the garlic, stir briefly, and add the tomatoes, balsamic and sugar. Simmer for a minute and then turn off the heat. Mix with the cooked pasta and put in an ovenproof dish.
Melt the butter in a clean pan and stir in the flour, to make a paste. Stir in a drop of milk until blended, then add the rest of the milk slowly. Bring to a gentle simmer until the sauce has thickened. Whisk in the ricotta and parmesan. Spoon over the courgette/pasta mixture, and sprinkle with extra cheese if you like.
Bake in the oven for about half an hour.