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Martha's Vineyard casserole
( SERVES 8 )

Ratings: 3.3 / 5 FROM 3

NZ Woman's Weekly 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

375 g	Pasta shapes
250 g	Sour cream
125 g	Cream cheese
1 bunch	Spring onion
1 handful	Parsley, chopped
1 cup	Cheddar cheese, grated

Meat sauce

700 g	Beef mince
3 cloves	Garlic
1	Onion, chopped
1 handful	Fresh basil
1 handful	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.