About this recipe:I'm always trying out new things in the kitchen and looking out for new inspiration! I love my food and I love throwing together new meals to feed seven children and a hungry husband. Hope you have a go at this as it's a real pleaser in my house! I serve with a lightly dressed green salad but you could always serve smaller portions and do some homemade garlic ciabatta. Enjoy!
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Place garlic cloves into a blender and blitz to a smooth paste (I never bother to peel the garlic). Meanwhile, warm the olive oil in a large pan on a medium heat.
Fry the onion and garlic paste for a few minutes. Be careful not to colour them-just cook until translucent. Add the tomato puree and paprika, fry for 1 minute, stirring, then add the mince and sausages and cook and stir until browned.
Place a large pan of salted water on a high heat and cook the macaroni according to the packet instructions, until tender with a bite at the centre. Drain and set aside.
Dissolve the stock cubes in 500ml boiling water. Add the tins of tomatoes, mixed herbs, celery salt, stock and season with salt and pepper. Simmer gently for 15 minutes, stirring occasionally.
Preheat the oven to 180 C / Gas 4.
Divide the cooked macaroni between two large baking dishes and then divide the meat mixture; stir thoroughly. Tear up the mozzarella into thin strips and distribute evenly on the top of each dish, then do the same with the soft garlic cheese wheel, sprinkle some Grana Padano cheese. Finally, sprinkle with the oregano.
Bake in the preheated oven until cheese is a golden brown, about 30 minutes.
I serve with a lightly dressed green salad but you could alway serve smaller portions and do some homemade garlic ciabbata. Enjoy!