CHEF JUAN’S BOEREWORS & PENNE PASTA BAKE
3 garlic cloves
1 medium chopped white onion
455 g dried penne pasta
700 ml store-bought pasta sauce, Napolitana
1 cup soft mozzarella cheese
½ cup white cheddar
Salt and pepper
Basil – a good handful chopped
Remove boerewors from the skin and roll into 50g balls. Fry with olive oil in a deep non-stick skillet pan till just cooked. Remove from skillet.
In the same skillet – fry the chopped onions and garlic till golden brown. Add pasta sauce and cook for 3 minutes.
Add pasta and 700ml’s of water and cook with lid on, stirring occasionally till the pasta is cooked to your liking.
Stir in ¾ of the mozzarella, ½ of the white cheddar, meatballs and origanum. Fold through all ingredients and then transfer to baking dish.
Sprinkle the rest of the cheese on top and bake till cheese is melted.
Lastly, add the chopped basil.
Pasta bakes are perfect freezer dinners as they can be made ahead of time, portioned and frozen for those days where time is limited.