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Bloody Mary pasta bake

February 23, 2011

We’re out tonight, and want to eat first, which calls for something quick and simple.

A combination of Bloody Mary sauce (defrosted overnight in the fridge), cooked penne and the leftover mozzarella from the puffy pastry tart we had earlier this week results in a delicious pasta bake. With a reserved grating of strong Mull of Kintyre cheddar over the top it just needs 20 minutes in the oven to be scrumptious served with petits pois.

It’s not worthy of exceptional accolade and I wouldn’t serve it at a dinner party, but as an affordable, easy midweek meal that will leave you full enough to resist the temptation of cinema popcorn – well, it’s just perfect.

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