Sshh... don’t tell my mum I’m sharing this family recipe! Jokes aside, this recipe is just delicious and is yet another one that is suitable for the entire family.
Pasta bakes are great for kids – they are a great way to get some nutrition into them, cleverly masked in creamy, cheesy goodness!
This recipe has a few steps, as does any pasta bake – but it’s so worth the result!
Ingredients:
- Half a Spanish onion, 1 stalk of celery and 1 tomato, chopped finely.
- 200 grams of firm white fish, boiled and flaked
- 1 cup of milk, 1 tablespoon of flour and 1 tablespoon of butter
- ½ a cup of grated cheese
- Chopped herbs – parsley/chives
- 1 tablespoon tomato sauce
- Half a pack (250g dry) of boiled pasta
Method:
1. Make the béchamel sauce – in a pan, melt the butter, add the flour and stir still it forms a paste (roux).
Then slowly add the milk, stirring all the while to prevent lumps forming. Once all the milk has been added, keep stirring until the sauce thickens.
Remove from the heat, season and add half the cheese.
2. Sauté the onion, celery and tomato. Once softened, add the fish. Stir till combined.
3. Add the béchamel into this mixture, season to taste, and add the herbs and tomato sauce.
4. Finally, add the boiled pasta, sprinkle the remaining grated cheese on top and bake till the top is light golden brown.
Note: To up the veggie content of this recipe, just chop up veggies and add them at step 1, after adding the onion. You can also increase the cheese content to make it even cheesier!
