This easy little baked pasta dish is warming, filling comfort food at its best. Simple to make it can be on your table within half an hour if you’re organised, longer if you natter on and faff about a bit like I do. It has swiftly become a family favourite and I’m planning to ring the changes with other vegetables, maybe some mushrooms (don’t tell Bonus Boy – he’s not a fungi fan, yet). You could make it in one big dish but I love family meals with a sense of occasion, even on a week night, and I think your own individual dish, piping hot from the oven is a very lovely thing.
I’ve been wondering about combining my two blogs into one and, after much dithering about and soul-searching I have realised that I love them both dearly but that I miss writing recipes here on Thinly Spread. Henceforth (I like that word, it’s a bit like ‘thrice’, it works really well but is sorely neglected) easy family vegetarian meals and bakes as well as more complicated deliciousness will be back here on Thinly Spread – I hope you approve!
I am linking this recipe up with Simply Eggcellent over at the fabulous Belleau Kitchen – if you’re in an eggy mood pop over there and see what else is on offer!