This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Pilchard Pasta Bake 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.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
