Tag Archives: herbs

Birthday Feast: Cheats Duck Cassoulet

12 Sep

Last week was the 1st Birthday of the Legal Tart! How time has flown!

I first started this blog a year ago to give me an outlet from my legal work. Don’t get me wrong I do for the most part enjoy what I do, but there are times where I need to do something completely different, and while I still play with the idea of moving to Positano and selling tomatoes for a living, cooking and blogging seems a little less extreme 🙂

They say mindfulness is the key to happiness. Some people achieve this through yoga and meditation, others through going for a run, but my mindfulness comes through cooking and as a side bonus I get to eat the fruits of my labour and feed others.

I can’t pretend that blogging has been a completely joyful experience. There are times, largely when I am having technical issues like today, that blogging can feel like another thing on my to-do list. But when I see comments from all you lovely readers I am always glad I took the time to put down some thoughts and share a recipe.

Almost a one pot wonder!

This meal is a celebration meal. I keep promising myself that I am going to make a proper cassoulet, but time so far as worked against me. When I saw this short-cutted version I couldn’t believe my luck and marked it immediately for later cooking. You will be rewarded for your efforts with meltingly tender pieces of duck that simply fall from the bone and a rich sauce.

Cheats Cassoulet

Adapted slightly from Gourmet Traveller

Serves 6-8

  • 2 tbsp of duck fat
  • 1 duck (ask your butcher to carve it up for you or in the alternative buy breast and leg pieces)
  • 2 onions finely chopped
  • 2 cloves of garlic minced
  • 300 gms of speck chopped into 2 cm pieces
  • 400 gm can of chopped tomatoes
  • 400 gems of dried cannellini beans soaked overnight
  • 6 sage leaves
  • 3 bay leaves
  • 2 tsp of all spice
  • 2 litres of water
  • Fresh bread crumbs
  • 2 tbsp of olive oil
  • Salt and pepper

1. Soak beans in water overnight in a large bowl, the water height should be about 5 cm above the beans

2. Heat duck fat in a very large casserole pot and out on high heat

3. Season duck with salt and pepper on the skin side and then place skin side down into the hot duck oil.

4. Once the duck fat as rendered slightly and the skin looks golden flip the duck piece over and cook on the other side You may need to do this in batches.

5. Place cooked duck on a plate and set aside

6. Lower the heat to medium and add the onion garlic and speck and fry off until the onion has softened.

7. Return the duck to the casserole pot with the tomatoes, drained beans, sage leaves, bay leaves, allspice and 2 litres of water.

8. Place in the oven and allow to cook for 3- 3 ½ hours or until the beans are tender.

9. Once the beans are tender remove the duck pieces into a large shallow baking dish and then top with the bean and sauce mixture.

10. Scatter a coating of breadcrumbs on the top and drizzle with olive oil before returning to the oven. Turn the heat up to 200 degrees, allow the breadcrumbs to brown

11. Serve straight from the casserole dish with a green salad and some baguette.


Newly Discovered Talents and Garlic and Parsely Hearthbreads

23 Aug

Anyone who has made bread will know that it requires a great deal of wrist action in the kneading process. I have been told I have excellent kneading technique. While I was of course completely flattered to be told that my kneading technique was superior, by a professional no less, it is rather disappointing to know that one of my few easily identified talents is unlikely to be much use to me in my chosen field of employment. I suppose at least I always have options if the law isn’t for me! 😉

Bolstered by the previously mentioned flattery and the fact that humiliation is a well known companion, I decided that I was going to overcome my fear of making bread. When I find myself in times of baking self doubt Nigella Lawson comes to me, bearing wisdom throughout her cook book ‘How to be a Domestic Goddess’. Safe in the hands of my trusted brunette sister I embarked upon the recipe for her Garlic and Parsley hearthbreads, the recipe did not fail and I was able to produce two lovely loaves of gorgeous garlic and oil doused bread.

I can assure you if you are in anyway apprehensive about the baking of bread, this recipe will not disappoint. It is the most luxurious of garlic breads and can be scoffed while standing over the baking tray just freshly out of the oven, so even if it is not a complete success no one will be the wiser!

Who do you turn to for baking wisdom?

Garlic and Parsley Hearthbreads

Recipe by Nigella Lawson

Serves 6-8

  • 500 gms of white flour
  • 7 gms of instant yeast
  • 1 tbsp of table salt
  • 300-400 mls of warm water
  • 5 tablespoons of extra virgin olive oil (you can use regular olive oil).

Garlic and Parsley Oil

  • 3 Heads of garlic
  • Large handful of parsley
  • More extra virgin olive oil.

1. Combine the flour, yeast and table salt in a bowl and put aside.

2. In a jug or bowl place the warm water and olive oil.

3. Using a dough hook on the slowest speed add the water into the dry ingredients and mix until the dough is slightly sticky but combined and forming a ball.

4. Turn out on to a lightly floured surface and knead until smooth and elastic. You should see real bounce back when you stretch the dough. You can do this part with the dough hook at a higher speed but I wanted to utilise my new found talent!

5. Oil a large bowl and place the kneaded dough into the bowl covering with oiled glad wrap. Place in a warm spot to rise for approximately an hour or until you can tell it has doubled in size.

6. Once risen, take the dough out of the bowl and punch it down using your knuckles to release any air.  Leave it to rest for a further 10 minutes. Divide the dough into two and roll the dough out until about 5 cms thick. Put each loaf on a lined baking tray and then try to stretch the dough a little further using your fingers.

7. Preheat the oven to 200 degrees.

8. Cover the trays with tea towels and put aside to allow to get puffy, this takes about 20 – 30 minutes. Use your fingers to make little dimples across the bread, the oil, garlic and parsley will pool in these little dimples.

9. Pour the garlic parsley mixture over the breads and place in the oven. Bake for 20 – 30 mins or until golden and the parsley mix is dark. Top with some Maldon salt and serve.

Garlic and Parsley Oil

1. Trim the garlic head and place on a small square of alfoil. Drizzle with olive oil and wrap the garlic in the foil and then wrap the package in another layers making sure to allow space around the garlic. Place in a preheated oven on 190 degrees and bake for 45 mins.

2. Place a good handful of parsley leaves into a food processor along with the garlic that has been squeezed from its skin and add olive oil while processing the parsley. The oil dressing should be runny and easy to pour. So just keep adding oil until you get the right consistency.

Adventures in Eggs: SMASH the musical and Creamy Smoked Trout Pasta.

27 Jun

I am not a huge watcher of TV. I often have it on while I am at home, but if you asked me what I watched last night I would probably not be able to tell you. I have a few exceptions such as my beloved Mad Men. More recently I have become completely addicted to the TV series Smash, it is currently playing on Foxtel (as reruns and I am watching it again). It is a fictional series following the creation of a Broadway musical about Marilyn Monroe. It combines some of my favourite things……. show tunes, the theatrics of people in the arts and old Hollywood starlets.

I love musicals. In another life I was a dancer and as a result I know far too many show tunes and as previously disclosed have a tendency to shimmy in public places when I like the music. When I was a kid there was always a hand or foot practising steps and routines even while pushing the shopping trolley.

We record Smash in our house and usually save it for a Friday night, when Miss Wallflower and I sit down with our Friday night fishbowl of wine and watch it. I confess sometimes there are excited squeals as it starts and often we gasp in theatrical horror at the back stabbing of our favourite characters. Given that Smash has such an elevated position in our watching repertoire, I thought it was only appropriate that I create a special meal for it. This pasta was gorgeous… Miss Wallflower had seconds! The smokiness is balanced by the creaminess and the snow peas add crunch. This was also a way to use up some of those eggs I had accumulated. Lights, Camera, Action!

Do you have a favourite musical?

What to eat while singing along to a showtune!

Creamy Smoked Trout Pasta

Adapted from Ultimate Pasta by Delicious

  • 200 gms penne
  • 100 gms hot smoked trout
  • 2 eggs and 1 yolk
  • 100 mls of thickened cream
  • Large handful of grated parmesan
  • 100 gms of snow peas sliced in half
  • 1 Garlic clove crushed
  • Chives chopped
  • Olive oil
  • Squeeze of lemon juice

1. Boil penne in salted water.

2. While penne is boiling combine eggs cream and parmesan in a bowl and beat until combined

3. Heat a small amount of oil in a pan over medium heat and add snow peas and garlic. Heat until snowpeas are slightly softened and garlic is aromatic.

4. Remove half a cup of pasta water from the boiling pot and then drain the pasta, return the pasta to the dry pot.

5. Flake in the trout and then add the pasta water and egg mixture, tossing the pasta continuously as you add the eggs so they don’t scramble.

6. Toss in the snow peas and garlic.

7. Serve with some chopped chives and a squeeze of lemon.

Weeknight Serenity: Meatballs in Tomato Sauce

28 Mar

The days are getting shorter and the nights are getting colder and my longing for comfort food as started to rouse from its slumber. I am not completely ready to give up yet on some decent weather but when I pulled the heaters out of the loft this week I knew I couldn’t deny the inevitable much longer.

One of the things that I love about the colder weather is the slow cooked meals and the robust flavours. Standing at the stove making slow cooked food is my Bonnydoon, it is all about the serenity. But weeknight serenity is not always feasible so I have  Clayton’s serenity food, relatively quick to make, doesn’t require constant supervision but gives you the comfort you are looking for.

Weeknight Comfort

What is your favourite Comfort food?

Meatballs in Tomato sauce.

Serves 4


  • 500 gms beef mince
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp mixed herbs
  • 1 tbsp Worcestershire
  • 2 tbsp ketchup
  • handful of parmesan

For sauce

  • 1 onion chopped
  • 1 chilli chopped
  • 2 cloves of garlic crushed
  • 1 can of crushed tomatoes
  • 1 jar of pasta sauce of your choice
  • 1 cup of white wine
  • Bacon stock cube
  • water

1. Fry onion chilli and garlic together in a  pot with some olive oil.

2. Add the white wine and boil until reduced by half.

3. Add the  tinned tomatoes and fill half the can with boiling water and add stock cube. Mix until stock cube dissolved, then add to the sauce.

4. Allow sauce to simmer and reduce slightly before adding the pasta sauce.

5. Leave sauce to simmer gently while you make the meatballs

6. Mix the mince, herbs, salt, pepper, Worcestershire sauce, parmesan and ketchup in a bowl, best to do this with your hands until  it feels combined

7. Form into small balls, I used approximately 1 heaped tsp per ball.

8. Drop the meatballs into the simmering sauce and cook for 15 mins.

9. Serve with vegetables or short pasta.

Sunday Roast: Roast Chicken with Caramalised Verjus and Figs

6 Mar

Hello my lovelies! I apologise for not posting sooner, my internet connection and I have not been getting on. But all seems well today. 🙂

Miss Meat and I were discussing our childhood eating habits the other day. Despite now being a vegetarian, Miss Meat was not a lover of vegetables when she was a kid and only ate a very limited variety. She was not a great lover of meat or fish either, though she didn’t need much encouragement when it came to sausage rolls 🙂

I on the other hand didn’t have too many issues with veges. Yes, to this day I am not a great fan of peas, although I will eat them, but generally I have never had a vegetable aversion. For me the main food issues I had, besides the food touching ones, was with meat, particularly anything that came on the bone or roasted. I used to dread the weekend roast. I would happily help myself to no end of vegetables but would always try and find the smallest slice of meat to place on my plate. As if to annoy Mutti more with my meat fussiness, on the odd occasion she served us steak and despite her best efforts, I could always find the one part of marbled fat in the steak. I would cut it away along with half the beef and put it to the side of my plate in disgust, We actually have a photo of me at Christmas surveying ham and turkey with my bottom lip stuck out so far in protest I am surprised it ever returned to a normal shape again.

I still can’t get myself to be a great lover of meat, but I have started to do a roast chook on the occasional weekend. Not only is it nice to smell it cooking in the house, but it makes for perfect leftovers to add to lunches during the week.

Bronzed Beauty

Last week I made a roast chook utilising some Caramelised Ver Jus I bought at Orange Mountain Wines and some figs. They had punnets of figs at the supermarket for some ridiculously cheap price and even though it wasn’t on my list I bought a punnet assuring myself I would make something with them and they wouldn’t go to waste. At the end of the week I still had some figs left, so I decided to add them to the roast chicken and see what would happen. Turns out that roasted figs are just to die for, they become soft and aromatic during roasting and the juice they leak into the pan combines with the chickeny pan juices to make a lovely sauce. Served with a side of sweet potato mash and asparagus and accompanied by a bottle of red, it proved a very civilised way to pass Sunday evening.

Were you a fussy eater as a child?

Roast Chicken with Caramelised Verjus and Figs

Serves 4

  • 1.6 kg chicken
  • 2 tablespoons of Caramelized Verjus
  • 4-6 Figs Whole
  • One onion sliced
  • 4 garlic cloves
  • 1 sprig Rosemary
  • Olive oil

1. Slice and onion and place it on the bottom of a baking dish. This will act as the base for your chicken to rest on

2. Rinse the chiken and pat dry inside and out

3. Bruch on Caramelised Verjus and then rub in olive oil. Season with salt and pepper.

4. Place Chick breast side down on the onions and rosemary to the baking dish.

5. Place chicken in a 200 dgree oven. The chicken needs approximately 20 mins for every 500 gms.

6. When half way through the cooking time turn the chicken over and add the figs to the roasting dish around the chicken.

7. Finish cooking time being sure to cover the chicken if the skin becomes to brown.

8. Serve the chicken with pan juices poured on top or reduce the pan juice and add some cornflour to make a gravy.





Zucchini Flower Salad with Avocado and Tomatoes: A cure for Christmas excess.

9 Jan

After Christmas the amount of diet ads saturating the television and magazines is astounding. Anything from dropping  2 dress sizes in 21 days to losing 5 kilos in 2 weeks. I can’t pretend that I am completely impervious to the fabulous promises, accompanied by pictures of glamorous stars, but I know that my motivator is largely guilt rather than health. Regardless of how hard I try I have a love/ hate relationship with both my appetite and my arse. I love food and those  suggested meals of brown rice and tinned tuna fill me with such horror, that I think I would prefer just to give up on life completely rather than endure them. But I accept that after the excesses of Christmas I need to retrain myself. This is a difficult balancing act, seeing flavour filled nourishing and beautifully presented food, just sets my heart a flutter and brown rice leaves me depressed.

What concerns me most about these post-Christmas detoxes and diets is that they make an enemy of food. While squeezing into my skirt on the first day of work after the Christmas break, I did consider that Camembert might be my enemy, but really I know that while I might sometimes curse its creamy oozy goodness, spread on a water cracker and topped with sweet quince paste, Camembert is not the enemy, although I might need a moment to compose myself before I go on 😉

In the spirit of good food, packed with flavour but also inspiring I present the following salad.

Colour and flavour on a plate

I am generally a bit dismissive of salad, but when I saw these zucchini flowers at just $3.99 for 8, I just knew I couldn’t go past them. I love zucchini flowers but I never make them. This was a perfect opportunity. I used my loved Lolli Redini Salad dressing but you could use any dressing or just balsamic or vino cotto. It is lovely with a glass of white wine (Just the one!).

Zucchini Flower Salad with Tomato and Avocado

Serves 1

  • 3 zucchini flowers
  • Handful of baby spinach leaves
  • 1 tomato
  • 1/4 avocado
  • 1.5 Tbsp of Light Ricotta
  • Basil
  • Spring onions
  • Salt
  • Pepper
  • Salad Dressing.

1. Slice 1 tomato into medium slices.

2. Slice spring onion and add to bowl with tomatoes. Toss with salad dressing

3. Mix ricotta with sliced basil, salt and pepper

4. Take the stamen out of the zucchini flowers be careful not to break the flower. Stuff the flowers with ricotta mixture and twist to contain the ricotta.

5. Place into a hot pan and place a lid on them cook over medium heat until tender turning once.

6. Toss the spinach leaves into the tomatoes and then place tomatoes and spinach on a plate.

7. Slice a quarter of an avocado and place on top of the tomato salad.

8. Place warm zucchini flowers on top and spoon over some remaining dressing.

‘Tis the Season for a Tasty Tart: Fig and Cheese Tart.

22 Dec

I love a good tart……. I mean who doesn’t. Sweet or savoury, tarts are really just so tasty and versatile. Even better they are generally simple and can be made ahead.

I recently made a lovely Goats Cheese and Fig Tart from a recipe I found in Valli Little’s Simply the Best cookbook. The recipe calls for 6 small tarts and while I can’t usually resist the sirens call of miniature food, I didn’t have the small tart baking dishes required and didn’t want to go and buy another set of baking dishes for my already overcrowded cupboard, so I made one large tart instead. If you do make the smaller tarts you will have to cook them for approximately half the time. It will have only a hint of wobble at the centre but otherwise will look golden on top.

The tart has a lovely creamy texture without being overly rich and the figs add a lovely aromatic sweetness. I love figs and always look forward to them coming back in to season. The tart looks so pretty that when I placed it on the table, everyone made appreciative sounds. An attractive and tasty tart, my favourite kind 🙂

Cheese and Fig Tarts

from a Valli Little Recipe in ‘Simply the Best’

Serves 6-8

  • 2 sheet of frozen
  • 150 gms Goats Cheese
  • 240 gms of Ricotta
  • 20 gms of grated parmesan
  • 3 eggs
  • 125mls pure thin cream
  • 1 tbs of chopped rosemary leaves
  • 4 figs halved
  • Caramelised Balsamic Vinegar to drizzle.

1. Line the base of a  loose bottomed flan/tart baking tin and a grease the sides. Line with shortcrust pastry, Cut off excess pastry

2.Prick the base with a fork and then line with baking paper. Fill the baking paper covered pastry with rice or cooking weights

3. Bake for 15 minutes on 180 degrees. Remove from the oven and lift out rice and baking paper and return the pastry to the oven for a further 10 minutes until pastry is dry.

4. Combine goats cheese, ricotta, eggs and parmesan and season to taste. Stir in the chopped rosemary and pour into the pastry shell.

Before Cooking

5. Press halved figs into the tart mixture and place in the oven for 40 mins or until there is only a slight wobble in the centre and the top is golden brown.



Delicious Cajun Inspirations: Dirty Rice with Salmon

20 Nov

Like many people who love food and cooking, I am a bit of a cookbook collector. I have quite a few books and storage of them in my small terrace is becoming a bit of an issue. The excitement of getting  new cookbook is only surpassed by the excitement of a long loved dress going on sale while still stocking my size. I take my books to bed with me and tentatively turn each page with great care and anticipation waiting for the new visual pleasure that awaits me.

My most recent cook book acquisition is Valli Little’s Simply the Best cookbook. Valli, for those of you not in the know is the editor of Delicious magazine and a great cook. Her food is simple but very tasty and I previously have bought her cookbook Faking It which I would highly recommend. I love the Delicious magazine and buy one nearly every month and this new cookbook contains many new original Valli Little recipes. One of the first ones that caught my eye was a recipe for Dirty Rice with Salmon. Dirty rice is a Cajun dish that you can find in New Orleans and other parts of Louisiana. It is packed full with flavour and is slightly spicy. I have never had my Dirty Rice with salmon before, so this recipe provided a different take on a favourite.

I have never made Dirty Rice myself, the ingredient list was longer than I would usually like. I tend to avoid recipes were there are more than half a dozen ingredients, but given the recipe involved largely pre crushed spices, I thought I could manage it without feeling too overwhelmed by having several ingredients on the hop at once.

Rice after all the stock and diced tomatoes have been absorbed

The recipe is packed full of flavour and would make a lovely meal placed at the centre of the table for a casual dinner party. I used roasted capsicum instead of Pimentos and I added a chopped chilli. I couldn’t seem to find black beans anywhere so I had to omit these. Definately add a squeeze of lemon it really makes the dish.

I haven’t included a recipe, but you can find it in the recipe book.  I am sure I will find more recipes from my new love to post soon.

Are you a recipe book fan?





Tasty Chicken and Chorizo One Pot Roast

6 Nov

The Parentals have been away in Wangaratta for the Jazz and Blues festival. So after their long journey I decided to cook them dinner, so they would have one less thing to worry about…. Aren’t I just the nicest daughter ever, and modest too! 😉

Last time I cooked for them, it was for Fathers Day. I made a roast chicken with hassle back potatoes and vegetables. Mutti utterly excited about the prospect of being able to have a bone to chew on demolished half the chook, by herself and didn’t eat any of the sides I prepared. I can honestly say that the only time Mutti is silent, is when she is given some carcass to clean. My father and I never ceased to be amazed by her abilities with a pigs trotter or lamb cutlet. She was probably a vulture in a previous life. I did think about doing an entire chicken again, but instead opted for something a little different and infinitely easier to carve, I am terrible at carving.

I love chorizo. I went through a phase where I used to put it in everything. The thing about chorizo is it adds so much flavour to a dish, so you feel like a highly accomplished cook churning out mouth watering perfection when really you just added some spicy sausage to an otherwise simple meal.  Who couldn’t do with some extra spice in their life. 😉  The added bonus is you can enjoy the va va voom of this meal without too many pots and pans to clean afterwards. Satisfying and fuss free!

Given that Dad is man who likes his meals both spicy and saucy and the pan juices would never be sufficient, I added 2 tablespoons of pan juices to some pre prepared gravy I bought at the grocery store, this maintain the flavour profile of the overall dish. I had mine with just the delightful pan juices spooned over the top.

Dinners Up!

Do you like the chew on the bones? Do you need gravy with your meat?

Chicken and Chorizo Roast with Capsicum

Serves 4

  • 4 Chicken Maryland’s
  • 2 chorizo cut into chunky slices
  • 1/2 cup Olive Oil
  • 1 Lemon Juice and zest
  • 2 tsp Oregano
  • 1/4 Cup of Oloroso sherry
  • 1 Capsicum cut into large slices
  • 4 cloves of garlic
  • Brown onion quartered in skin

1. Marinade 4 chicken Maryland’s in olive oil, lemon juice, lemon zest,oregano, salt and pepper and for at least 30 mins

2. Chop 2 chorizo in to chunky pieces about 2-3 cm in length.

3. Slice 1 Capsicum into large wedges

4. Place 4 cloves of garlic skin included in dish

5. Place all items in large baking dish and drizzle over half of the marinade

6. Bake for approximately 40 mins

Serve with potatoes and a large green salad.

Crispy Baked Potatoes

Pasta Bake and the Art of Procrastination

24 Oct

Ironing I hate it. I know some people tell me it can be therapeutic, but I can’t think of anything I hate more than ironing. Thanks to Mutti I have an almost pathological need to iron everything, tea towels and sheets included. Despite my absolute abhorrence of ironing I found myself last week looking at the prospect of ironing with pleasure. This radical turn around is not due to any head injury, although I have in the past given myself concussion trying to feed a dog. Talented, yes I am! 🙂  No this embracing of ironing has occurred because in the last week I have had a task, even more horrendous to undertake….a legal essay. That right folks, this little black duck decided just in case she wasn’t extending herself enough, she should undertake a Master’s Degree in Law. People keep telling me how beneficial it will be for me in the long term, but like a child staring at a plate of greens, I can’t think of anything that could make me gleefully swallow that unappetising task

During the first years of recognisable academic effort, I developed a strange means of procrastinating, Cooking. In the early years it was largely baking. Trays of brownies and muffins would be created every day. I felt that despite my imminent failure, I could rely on my ability to produce a tasty brownie.  Over the years my repertoire has expanded. No longer a school student but instead an allegedly ‘fully grown adult’, cooking in times of stress serves a nutritional and time saving purpose as well as a procrastinating one. I so long for a tasty and enjoyable highlight to the day, when I am slaving over a dry legal paper and sitting down for a tasty dinner before trudging back to my computer to write another 1000 words, makes my life bearable. Unfortunately with work and general life tasks this can be difficult to manage, so thinking ahead and cooking something that can be enjoyed for a couple of days is indeed useful and not merely an attempt to escape the inescapable, or so I tell myself.

Large Pasta Shells

I have seen a few recipes for these large style pasta shells. As usual my efforts were dictated largely by what was left over in my fridge. I have to say it is quite a filling, tasty and yet a surprisingly economical meal. The herbs used are just those I grow in my garden and you could of course substitute frozen spinach or Silverbeet for baby spinach

After baking

Pasta bake with Italian sausage and Ricotta Tomato Sauce.

6 serves.

  • 250 gms of large ear shaped shell pasta.
  • 2 italian sausages, filling removed from the skin and formed into small balls.
  • 1 can of cherry tomatoes
  • ¼ cup of robust white wine
  • 250 gms of ricotta
  • ½ cup of chopped basil, chives and parsley
  • 1 large handful of chopped baby spinach
  • 100 gms of kalamata olives chopped
  • ¼ cup of parmesan
  • ½ ball of mozzarella
  • 1/3 cup of grated cheese to top

1. Boil the pasta in a large pot of salted water. Drain once cooked but still firm. The pasta is going to be baked again in the oven.

2. Drain half the can of cherry tomatoes of juice but reserve half with the tomatoes

3. Add ricotta to the canned cherry tomatoes

4. Add wine and stir in herbs, chopped olives, baby spinach and parmesan.

Ricotta and Tomato sauce

5. Remove sausage mix from the skin and form into small balls

6. Put drained pasta in to the tomato and ricotta mix. Pour into a casserole dish.

7. Wedge slices of mozzarella in between pasta shells.

Before Baking

8. Place sausage balls on top of the pasta and top with grated cheese.

9. Bake in oven for approximately 15 mins or until golden on top

Tasty Easy Dinner


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