Charlotte's cheesy frankfurter pasta bake

    Charlotte's cheesy frankfurter pasta bake

    44saves
    1hr20min


    8 people made this

    About this recipe: Great for all the family! I love trying out new recipes but this one has become my signature dish, trust me. I think you'll LOVE it just as much as I do! Also nice the day after, cold!

    Ingredients
    Serves: 4 

    • olive oil
    • 5 rashers smoked bacon, chopped
    • 6 smoked frankfurter sausages, diced
    • 8 white button mushrooms, diced
    • salt and black pepper
    • 1 teaspoon dried mixed or Italian herbs
    • 1 glass white wine (and a bit more)
    • 1 tablespoon garlic puree
    • 1 to 2 tablespoons tomato puree
    • 2 to 3 tablespoons tomato ketchup
    • 1 jar tomato and herb pasta sauce
    • 400g to 500g penne pasta
    • 3 mozzarella balls, sliced
    • 100g grated Cheddar cheese

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Put a teaspoon of olive oil into a hot large pan. Add the chopped bacon and fry it a little until crisp.
    2. Turn it down to a medium heat and add in the chopped frankfurters and diced mushrooms. Combine it all and let it cook for about 5 minutes, stirring occasionally so it doesn't catch on the bottom of the pan.
    3. Season with salt and pepper, stir in the herbs. Pour in the white wine, let the alcohol cook off a little. Add the garlic puree, tomato puree, tomato ketchup and tomato herb sauce and stir. Turn the heat down and let simmer for about 40 minutes, stirring occasionally.
    4. Preheat the oven to 180 C / Gas 4.
    5. When the sauce has been simmering for 20 to 30 minutes, bring a large pot of well-salted water to the boil, and cook your pasta according to the packet instructions.
    6. Turn off the heat on both pans. Drain the pasta. Add the sauce mixture to the pasta and fold together to make sure each bit of pasta is coated with the sauce.
    7. Pour into a large oven baking dish and top evenly with the sliced mozzarella and sprinkle with the grated Cheddar cheese.
    8. Bake in the oven until golden brown, 15 to 20 minutes. Let it rest for 5 to 10 minutes and serve.

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    Reviews (3)

    SophieMugs
    2

    I added stock instead of wine and the result was delicious - me and my partner polished the dish off between us! I'm sure it would have been equally as good with wine :-) - 01 Sep 2014

    Houseman
    1

    I been cooking a similar recipe from a magazine for donkeys years.. Until I discovered this beauty with loads of cheese .. And with bacon which is a twist on my original recipe. - 10 Dec 2013

    Keri
    by
    0

    Quite nice! - 22 Mar 2014

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