I have been cooking a lot of pastas these days. We love pasta, but the main purpose behind this is, I am hell bent on learning to make good pasta dishes. These dishes get ready in a very short time, so they are perfect for weekday nights when I return home tired with little patience to cook anything elaborate. A funky weather is adding to all my laziness. I somehow loaded up my pantry with different pastas, sauces, olives etc, which I need to finish. So all these are adding to the increased pasta/pizza nights :).
Initially when I started cooking pastas, it would always turn out to be an Indian version of pasta. I would have either fried garlic or onion till they turned brownish and it would give a very different taste to these dishes. Then I started following more closely and after many trials, I can say, I am somewhere close to the dishes available here in Italian restaurants. I hope one day will come when I can get the exact taste that is available in restaurants, fingers crossed :).
On one such trial and error days, I made this dish. It was inspired by one recipe – ‘spaghetti lasagna’, that I had found in a book called “Casseroles – simple recipes for hearty meals”. I twisted it completely to suit the materials I had in hand. It came out superb (otherwise I would not have posted it here). We simply loved it. So I am writing it down here before I completely forget it.
1/4 th pack angel hair pasta (1/4 lb)
1/2 tbl spn butter
1/2 tbl spn extra virgin olive oil
1/2 tea spn finely chopped garlic
1/2 cup marinara sauce
4 oz cream cheese (I used fat free cream cheese)
1 and 1/2 cup vegetables – Onion, capsicum, zucchini, olives, capers
1/4th cup Parmesan cheese
1/2 tea spn pepper(approx)
Bring water to boil with salt. Pour the angel hair pasta. Cook till the pasta is almost done.
Heat olive oil and butter in a pan. Add garlic, onion and cook for a min. Add capsicum, zucchini and stir. Let it fry for 2-3 mins. When they are half cooked, add marinara sauce, olives, capers, salt, pepper, mix well and take out from heat.
In a separate bowl, beat the cream cheese until smooth.
Coat a casserole dish (I used a bread loaf pan) with baking spray. Spread half of the marinara sauce mixture in the dish.
Spread half of the cream cheese on top.
Spread half of the pasta on top.
Repeat remaining marinara sauce – cheese – pasta layers.
Spread Parmesan cheese on top.
Bake in a preheated oven for about 30mins at 375F.
Serves : 3
Preparation time : 45mins