Apologies one and all for I am terribly, terribly organised. I had planned to have some back-up posts already written for when I’m away in the World of Disney, but….. clearly I’m rubbish and that never actually happened. So, here I am sitting in our villa on a rainy but humid day in Florida writing up a recipe I made the day before we left for our little adventure with eight of our great friends.
This holiday has been a real test actually for my new approach to eating, which, if you recall, I briefly touched upon in my previous post on Raw Oatmeal. Rather amazingly, I managed to pick up a fantastic book at the airport that has just helped to reinforce everything I have been thinking of late. I’d only read the first few pages of In Defence of Food when I came across the wonderful mantra that seems to permeate the philopsophy behind the words: Eat food. Not too much. Mostly Plants. Yes, yes and yes!
You may find it slightly odd then that this dish contains very little in the way of plants. However!! It it meatless. Tick. It has tomatoes. Tick. It tastes delicious. Big Tick!
1 large ball of mozzarella
1 large tub of ricotta
handful grated cheddar
1 can chopped tomatoes
1 heaped tablespoon sugar
salt and pepper
Pre-heat oven to 350 degrees farheneheit.
Blitz tomatoes until completely smooth. Add to a frying pan along with oregano, sugar and seasoning. Bring sauce to a gentle simmer and cook for around 20mins.
Bring a large pan of water to boil. Salt generously and add pasta. Ensure to undercook it – around 8mins – as it will cook further in the oven.
Chop or tear the mozzarella into small pieces. In a bowl mix the ricotta and mozzarella until it is relatively spreadable. Season.
Drain the pasta. Empty half into a casserole dish. Halve the cheese mixture and spread on top (as best as you can – I use the back of a spoon). Pour on half of the tomato sauce and spread evenly. Repeat process and grate cheddar (or any good melting cheese) on top.
Pop in oven and cook for 30-40 mins.
Om, nom, nom:)