Martha's vineyard casserole
( SERVES 8 )
29
19/11/2012
This recipe makes a large casserole – perfect for entertaining. A friend made it for me one summer at Martha’s Vineyard on the East Coast of the US. Ever since it has been a firm favourite of mine. Serve with a mixed green salad.
Ingredients
| 250 g | Sour cream |
| 375 g | Pasta shapes |
| 1 bunch | Spring onion |
| 125 g | Cream cheese |
| 1 handful | Parsley, chopped |
| 1 cup | Cheddar cheese, grated |
Meat Sauce
| 700 g | Beef mince |
| 3 cloves | Garlic |
| 1 | Onion, chopped |
| 1 to taste | Basil |
| 1 to taste | Fresh oregano |
| 3 cups | Mushrooms, chopped |
| 1 can | Canned tomatoes, 400g |
| 1 to taste | Red wine |
Directions
- Cook the pasta according to the packet directions in a large pot. Drain and add the sour cream and cream cheese to the pasta.
- Leave for a few minutes and then gently stir through. Add the spring onions and parsley. Season with salt and pepper.
- Preheat the oven to 180C. In a large, greased 3L casserole dish put a layer of pasta. Top with meat sauce (6-8 cups) and repeat. Sprinkle grated cheese over the top to finish.
- Bake for 40 minutes. If you make the casserole the day before and keep it in the fridge, you will need to heat it for longer – allow 60 minutes.
- It is delicious made the day before – the avours are enhanced with resting. Season with salt and pepper.
- To make the meat sauce, cook all ingredients slowly for 20 to 30 minutes. If it gets too dry, add a little more wine, water or beef stock, but the meat sauce should not be too sloppy. You can also cook 700g of mince with a jar of commercial tomato pasta sauce if you prefer.
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