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TOMATO AND PRAWN PASTA BAKES

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TOMATO AND PRAWN PASTA BAKES

INGREDIENTS

  • 500g packet vegeroni spiral pasta
  • 2 tablespoons olive oil
  • 60g butter
  • 2 leeks, sliced
  • 4 cloves garlic, crushed
  • 1 teaspoon chili powder
  • 2 tablespoons chopped fresh oregano
  • 2 x 410g cans of tomatoes
  • 1/4 cup dry sherry
  • 1kg uncooked prawns, shelled, chopped
  • 200g feta cheese, crumbled

TOMATO AND PRAWN PASTA BAKES METHOD:

Boiling water should be added to pasta, let simmer, uncovered, until just tender, and then drain. Heat oil and butter in a pan, add leeks, garlic, and chili, and cook, stirring, until leeks are soft.

Stir in oregano, undrained crushed tomatoes, sherry, and prawns bring to a boil, and simmer for 1 minute. Spoon pasta into 6 greased ovenproof dishes ( 2 cup capacity ), top with prawn mixture, and sprinkle with cheese.

Just before serving, bake in a moderately hot oven for about 10 minutes or until the cheese is browned and the pasta heated through.

Serves 6.

Note: Can be prepared a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: SMOKED SALMON POUCHESWITH PIMIENTO CREAM

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