Summary: I love to make dishes that can be prepared in the morning (or the night before) and heated up when you are ready to eat. It makes life easier when you know you have a busy day, I call them ‘make ahead meals’. This is so creamy cheesy and just a little spicy but you can tailor the spice to your tastes (lava hot for me but much milder for Mr Ask). You could bulk it out with some cooked mince or chicken or leave it as is but take it from me and my mistakes, do not season the meat! Anyway, give it a try, it could be your new family fave.
Ingredients
- 250g dried spiral or shell pasta
- 2/3 cup milk powder (low or no fat ok)
- 1/4 cup cornflour
- 1 1/2 cups cold water
- 1 tsp dried oregano
- 1 (300g) jar of salsa (as hot or not as you like)
- 1 capsicum, diced
- 2 cups corn kernels (frozen is fine)
- 150g grated cheese
Instructions
- Preheat oven to 180C.
- Cook pasta to packet direction until al dente and set aside.
- Add the milk powder, cornflour and water to a saucepan and whisk till no longer lumpy.
- Gently heat the milk mix, stirring often at first and then constantly, until thick and gloopy. It should be somewhere between thick sauce and clag glue. Once thickened remove from heat.
- Add the salsa, oregano, capsicum, corn and 1/3 of the cheese. Stir until well combined and taste. If you want to add more heat add fresh/dried/ground chillis or hot sauce to taste now.
- Add the sauce mix to the pasta and stir through. Place the whole thing in a casserole dish and top with remaining cheese.
- Bake for 30mins (longer if it came from the fridge) or until hot through and browned on top.
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