There is no shame in being a pasta fiend. Between my cake business and being a full time Mom, I barely have time to eat, so when I do, I just eat whatever is the quickest the most filling to eat. Sadly, salads never make the cut, so I turn to starch a lot these days. I literally have no time to exercise, so I use my children as dumbbells, and come tantrum-time, I just throw them both onto my shoulders like sacs of rice, and I go where I need to go.
As you can see, pretty much all the ingredients are packeted and processed with long shelf lives. Yes, this is the ultimate university student’s dinner. You can go cheap on the ingredients, or buy the best sausage in town, both versions would come out delicious. You can also skip the baking part and just use the sauce like Bolognaise, or you can bake the pasta in individual ramekins for better presentation. It is truly a fool proof recipe.
-INGREDIENTS-
3 Cloves Garlic
1 tsp Dried Oregano
375g Italian Sausages (about 6)
2 Tins chopped Plum Tomato
75g Cream Cheese
500g Cellentani Pasta (or any pasta)
250g Cheddar (or any melting cheese)
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1) Finely chop the garlic, and roughly chop the sausages.
2) In a large saucepan on high heat, add 2 tbsp Extra Virgin Olive Oil, dried oregano, the chopped garlic and sausages, and fry until the sausages are golden brown.
3) Add the two tins of plum tomatoes, and season with 1 tbsp sugar, and add salt and pepper to taste. Turn the heat down to low, and simmer for 15 minutes.
4) Turn off the heat, and stir in the cream cheese.
5) Cook the pasta as per packet instructions, but undercook the pasta by 2 minutes.
6) Preheat the oven to 220°C.
7) In a 8×10” baking dish, mix together the pasta and sauce, and sprinkle over the cheese. Bake in the oven for 10 minutes, or until the cheese is golden brown.
