Pasta Bake, convenience-style

Further Remoska experimentation. Not wholly successful, I’d say, I think that was more my fault than the Remoska’s. The pasta was overcooked and that is just a matter of timing. I think it can be fixed for future attempts.

Anyway, this was my first time using the Remoska to cook hob-top type food rather than to bake or grill, though the final stage might be regarded as a bit of both the latter.

This dish utilised a tub of ready-made sauce and some fresh pasta. I like to keep cooking times to a minimum in the van, especially when it comes to boiling and steam generation. Fresh pasta takes usually 2 to 4 minutes against up to 15 minutes for dried pasta. That’s a lot of steam and condensation saved.

Not so much a recipe as a throwing-together.


  • Fresh Pasta spirals for two
  • Small tub of tomato and basil pasta sauce
  • Half a spicy chorizo
  • A handful of ripe cherry vine tomatoes
  • A few mushrooms
  • The remains of a red and yellow pepper left from cooking a previous meal
  • An unnecessarily humongous block of Mozzarella Cheese


Ready to cook after minimal preparation: quarter the button mushrooms, slice the peppers, halve the tomatoes. Boil the pasta separately for the time recommended on the packet, drain when cooked.

Slice or chop the chorizo and add to the Remoska. Pop the lid on and switch on.When the sausage is sizzling, remove the lid and stir about a bit before replacing the lid for another minute or so. The chorizo should start to brown  for maximum flavour but as it is already cooked there is no need to fret over how long to give it, just get the fat running.

Get the fat running

Now add the peppers, stir them around in the pan and add the lidd. Cook for a couple of minutes or until the peppers begin to soften and relax a bit.

Now would be a good time to pour a glass of red wine. Save it for later…let it warm up a bit in the glass.

Sweat the peppers and uncork the wine

Now would be a good time to boil the pasta if you haven’t already done so. Keep a close eye on it and don’t let it overcook. Drain when cooked. It is a good idea to rinse the pasta with cold water to stop it from further cooking but be sure to drain very thoroughly after doing so.

Add the tomatoes and mushrooms to the pan with the sausage and peppers. Stir about a bit to distribute and coat with the juices already in the pan – put the lid back on and leave for a minute or two if you have yet to deal with draining the pasta.

Mix in the tomatoes and mushrooms and heat through a little

Fancy a slurp of wine? Grab one and carry on.

Add the cooked pasta and the tub of sauce. Mix well and…

Now add the cooked pasta and the contents of the tub of sauce and mix all together well before topping with cheese or, if like us you have way too much cheese, try cubing it and mixing it into the dish.

… add the cheese. Put the lid on and bake until heated through and the cheese has melted.

Put the lid back on and return to your wine until the dish is thoroughly heated through. Your cheese may or may not brown – ours didn’t, but it did turn magnificently stringy.

Serve with a green salad and perhaps some garlic bread to mop up the sauce with. Don’t forget to pour another glass of wine and enjoy it.

Feel free to ring any changes that you like. Use Cheddar instead of Mozzarella perhaps, or bacon instead of chorizo. It’s your dinner, have it your way.





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