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Pilchard Pasta Bake
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Pilchard Pasta Bake

Ingredients

250 g pasta shells , cooked according to the instructions on the packet
30 ml oil
1 onion , chopped
1 green pepper(s) , chopped
2 carrots , finely grated
2 garlic clove(s) , crushed
45 ml tomato paste
15 ml sugar
5 ml dried origanum
salt & freshly ground black pepper  to taste
250 ml LANCEWOOD® Sour Cream
180 ml milk
850 g pilchards in tomato sauce  (2 cans), halved with the bones removed & then cut in quarters
125 ml LANCEWOOD® Grated Cheddar
125 ml LANCEWOOD® Grated Mozzarella
45 ml italian parsley , chopped & mixed with grated zest of 1 lemon 

Method

Preheat the oven to 180°C.

Using a medium sized frying pan, heat the oil and fry the onion, green pepper and carrots over low heat until soft and golden. Add the garlic and fry for another minute.

Stir in the tomato paste, sugar, origanum, seasoning to taste, sour cream and milk.

Add the cooked pasta and mix through. Add the pilchards and gently stir in taking care not to break them up too much.

Spoon into a large ovenproof dish and spread out evenly.

Mix the Mozzarella and Cheddar together and sprinkle over.

Bake for 25 – 30 minutes or until golden and bubbling.

Sprinkle parsley and lemon zest mixture over and serve with garlic bread and salad.

HINTS & TIP: 
Use pilchards in chilli tomato sauce for a hotter version.

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