How to Bake a Delicious Penne Pasta with Mincemeat Sauce

I am supposed to write about Christmas, am I not? About how it is celebrated all around the world but as I have already written the Christmas tradition in Germany, so I just have to write about the food that I might be going to make for the Holy Eve celebration. Baked Penne pasta with mincemeat sauce.

Ingredients:

500 grams of Penne
500 grams of pork and beef mincemeat
3 tablespoons of olive oil 
3 cloves of garlic, diced
1 middle size of an onion, diced
2 pieces of medium ripe skinless tomatoes, diced
500 grams of tomato puree
3 halves of red, yellow and green bell pepper
150 grams grated cheese (Gouda, Edamer or Tilsiter)
2 tablespoons of dried Italian Pizza spices 
salt and pepper to taste
1 piece of spring onion, diced (optional)

Mincemeat sauce

Baking tin full of Penne with Mincemeat sauce

You need: baking tin (30 cm x 30cm)

Baking tin full of Penne with Mincemeat sauce with grated cheese topping.

Let´s cook!

1. Cook the Penne pasta by following the cooking procedure of the package. Usually, it is cook for 8 minutes or al dente. Drain and set aside.
2. Heat a wok or a frying pan over a medium heat. Add the olive oil.
3. Saute the garlic, onion and skinless tomatoes. Stir well.
4. Then add the mincemeat and saute this until golden brown.
5. Then add the bell peppers and mix them well with the mincemeat mixture.
6. Add the tomato puree to the pan. Let it boil.
7. Then season with the dried pizza spices, salt and pepper. You can add spring onion. Add chili if you want this food hot. Taste the mincemeat sauce to your liking.
8. Put off the heat and add the drained penne to the frying pan. Mix the food well. 
9. Meanwhile, heat the oven to 200°C and brush the baking tin with olive oil.
10. Put the pasta mixture in the baking tin. Then put the grated cheese on top of it. Bake in the preheated oven for ca. 10 minutes or until the cheese turned golden brown.
11. Serve with salad.

This recipe serves for 5 to 6 persons.

Baked  Penne Pasta with Mincemeat Sauce

I am usually cooking from scratch which means I cook for what I have at home. I have baked pasta not only with mincemeat but also with bacon slices, corned beef and tuna flakes. They are all yummy although with different taste. So you need to be creative. If you don´t have mincemeat at home, try other meat and if you don´t have penne, why not try cooking this recipe with spaghetti? Well, it´s up to you. Enjoy!


By the way, this pasta is good not only for my Christmas celebration but for yours, too. You can make this a day before and bake it a few minutes before you start your dinner. 

                           Merry Christmas!!!

Thanks for visiting my blog. If you want to check more of my recipes, just visitHubpages and @thellyscucinainternational.

Copyright 2017 by Thelma Alberts, All Rights Reserved

Baked Leftover Spaetzle Pasta with Mozzarella Cheese

Do you prepare something new out of your leftover food or do you just throw it in the bin? 

I am not a waster. I hate it when food is being wasted. Maybe my childhood experience one night time when we really had nothing to eat for supper if we had not borrowed a can full of NGA rice (a very low-quality rice in the Philippines) for making Linugaw (rice porridge) made me like this today. A "leftover" food maker wife. I usually create something new out of a leftover food, from leftover rice, potatoes, bread, pasta and more. Why throw food when it is still good to be eaten? I make a new meal out of what is left from yesterday. Sometimes when I am hungry, I cook plenty. I just can´t help it. No wonder I create a lot out of leftovers;-)

              A slideshow video of Baked Leftover Spaetzle Pasta with Mozzarella Cheese.

The other day, I baked pasta with mozzarella cheese from the leftover Spätzle / Spaetzle.(Spätzle is a soft egg noodle which is very popular in the south of Germany, Austria , and Switzerland). I didn´t want to eat the same meal of Spätzle with brown sauce and steak the next day. I wanted something different and so I was inspecting my fridge again for ingredients that I could use. I found some good ingredients and so I was cooking. It was not the first time I baked leftover pasta but every time I was baking leftover, the ingredients were always different. So, it was always a surprise to me when my new creation went well and I couldn´t help it but share this with you. Shall we start?

Some of the ingredients

Ingredients: 4 persons


Olive oil, enough for sauteing
250 g leftover Spätzle or other pasta of your choice
2 pieces of garlic, minced
1 piece of onion, washed and cubed
1 ripe tomato, washed and cubed
6 round pieces of Salami, cubed
500 g tomato sauce
100 g grated Mozzarella cheese
Fresh basil herbs
Pizza dried herbs spices
salt and pepper 

Baked Leftover Spaetzle Pasta with Mozzarella Cheese

You need baking tin beside frying pan or a wok.

Procedure:

1. Heat the frying pan. Put the olive oil in the heated pan and saute the garlic, onion and tomato cubes.
2. Then add the Salami slices. Stirring them well in the mixture.
3. Then add the tomato sauce while stirring and leave it on a low heat until boiling.
4. Add the pizza dried herbs, salt and pepper. Taste the tomato mixture if it is enough salt and pepper to your own taste. 
5. Add the leftover pasta, the fresh basil and mix them well in the sauce.
6. Brush the baking pan with olive oil before putting the pasta mixture.
7. Put the grated mozzarella cheese on top of the pasta. 
8. Bake it in the preheated oven (175°C) for around 20 minutes or until the cheese melted and golden brown.
9. Serve with a salad of your choice. Enjoy!

Almost empty pan of Baked Leftover Spaetzle Pasta with Mozzarella Cheese

Thank you very much for dropping by. Please feel free to share this blog to your social media sites. Here are the links to my cooking site at Blogger and Hubpages where you can find some of my created and tested recipes. Enjoy your weekend and God bless.

My lunch! Baked Leftover Spaetzle Pasta with Mozzarella Cheese with lettuce and tomatoes.

Copyright 2017 by Thelma Alberts, All Rights Reserved