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Digital Subscriptions > Delicious Magazine > March 2018 > Pasta bakes

Pasta bakes

Every cook needs a few of these in their repertoire. They’re easy, they please a hungry crowd, they use a handful of mainly storecupboard ingredients and the flavour combinations are endless. The golden rules? Plenty of sauce, so the bake doesn’t dry out in the oven – oh, and a crunchy topping. Try these for size

ALWAYS A WINNER

RECIPES THE FOOD TEAM PHOTOGRAPHS MYLES NEW FOOD STYLING LOTTIE COVELL STYLING SARAH BIRKS

The bolognesy one – because you can’t beat a classic

THE BOLOGNESY ONE Classic ragù and mozzarella pasta bake SERVES 4-6. HANDS-ON TIME 45 MIN, OVEN TIME 25 MIN

MAKE AHEAD

Assemble the bake up to 2 days ahead and keep covered in the fridge until ready to cook, adding an extra 10-15 minutes to the oven time. Or make the sauce and freeze in a sealed food bag for up to 3 months. Defrost in the fridge before using.

FOOD TEAM’S TIP

If you’re feeding vegetarian guests make a veggie bolognese sauce (find a recipe at deliciousmagazine.co.uk/recipes/vegetable-bolognese) and use that instead of the meaty one; and swap the parmesan at the end for a vegetarian hard grating cheese.

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About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

Other Articles in this Issue