Baked Fusillini Pasta Recipe

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Frankly i am not a big fan of Pasta in any form or shape or recipe, but i surprised myself with this one with a random recipe of my own and somehow i jus loved it, i think its the cheese or the baking that made it almost like a lasagna.. but am happy now i know how to make pasta in a way that noone can dislike..n fortunately my best friend loves pasta and so am plannin to make this for her sometime! The recipe is pretty simple in fact.. lets see how i made my first baked pasta…

Baked Fusillini Pasta Recipe

Ingredients
Fusillini pasta – 2 cups
Cheese (Cheddar or Mozzaralla) – 4 to 5 tbsp
Cherry tomatoes – around 10 – cut into halves
Red Bell Pepper (Capsicum) – 1/2 – cut into thin rectangles
Milk or fresh cream – 1/2 cup
Sage – 1 or 2 leaves (optional)
Garlic – 2 cloves – cut into bits
Red Chilli Flakes – 1/2 tsp (optional)
Olive oil – 2 tsp
Butter – 3 to 4 tbsp
Parsley for garnishing
Salt and pepper to taste

Method
In a huge vessel, boil the pasta with a little salt in lots of water, until soft.
Saute garlic, sage and red chilli flakes in olive oil and butter.
Take a huge container, add the cooked pasta after draining and passing through cold water.
Mix in the milk/cream, cheese and the sauted garlic mixture, mix and toss.
Add the cut cherry tomatoes and red peppers, mix well.
Make sure the pasta is well creamy, add salt and pepper if required.
Grease a bakig tray with butter and fill it with the pasta mixture.
Pre heat oven at 220 degrees and bake for around 30 to 40 minutes.
Garnish with fresh parsley!

You can suate little onion with the garlic if you like. I even added a bit of thousand island dressing with the cheese and milk! 🙂