Prosciutto, mozzarella & tomato noodle bake

Prosciutto, mozzarella & tomato noodle bake

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

An Italian-style bake which is as good eaten cold as it is served hot.

Ingredients

Quantity Ingredient
150g thin egg noodles, cooked according to the packet instructions
1 tablespoon olive oil, plus extra for greasing
1 x 400 g tin chopped tomatoes
2 garlic cloves, peeled and crushed
1 tablespoon sun-dried tomato paste
1/2 small bunch fresh basil, leaves picked
salt
freshly ground black pepper
1/2 teaspoon caster sugar
125g mozzarella ball, torn
60g cheddar, grated
90g prosciutto, torn

Method

  1. Preheat the oven to 180°C. Grease a 25 cm baking dish with olive oil.
  2. Heat the oil in a saucepan, and add the chopped tomatoes, garlic, tomato paste and a couple of the basil leaves and cook for 10 minutes. Season with salt and pepper. Combine the noodles with the tomato sauce and sugar, then pour into the baking dish with the noodles. Top with the mozzarella, Cheddar, prosciutto and the remaining basil leaves.
  3. Bake for 40 minutes until bubbling and golden. Leave to cool slightly before serving.
Tags:
Asian
student
noodles
bowl food
easy
quick
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again