There was a lonely half-used packet of macaroni hidden at the back of our pantry. And with the continuing cold weather, I felt the urge to make a pasta bake.
For those who have never had this, a pasta bake is basically a pasta mixture topped with grated cheese and baked until golden brown. I usually pour bechamel sauce on top before sprinkling cheese and breadcrumbs (for a little crunch) on top, for a creamier texture.
Pasta bakes traditionally use a larger pasta shape that can hold itself up; penne, macaroni, conchiglie or fusilli are quite suitable. This had 1 cup dried penne and 1 cup dried macaroni elbows, cooked according to packet instructions (ie. salty water until al dente). For the vegetables, I used zucchini (x3, chopped chunks), carrot (x1 large, chopped chunks) & fresh white button mushrooms (x4 sliced).
And the best part, they fridgerate well and the SO is more than happy to take a lunchbox full of it to work. Which allows me to sleep in in the mornings.
*happy sigh* Pasta bake... a housewife's perfect winter dish.