Creamy Macaroni

Creamy Macaroni 


  • 60ml olive oil (1/4 cup)
  • 80ml water (1/3 cup)
  • 3 large cloves of garlic, peeled and minced
  • 175g large macaroni (1 1/2 cups) crushed with a rolling pin
  • 3 ripe tomatoes, cored and sliced 1/4 inch thick
  • salt and black pepper to taste
  • 450g fresh spinach, washed and de-stemmed (2 cups, tightly packed)
  • 15g fresh parsley, chopped (1/2 cup)
  • 400g tin of chopped tomatoes in juice (1 1/2 cups), undrained
  • balsamic vinegar to drizzle
  • grated Parmesan cheese to serve


  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Grease an 8 inch square baking dish with 2 tsp of the olive oil.
  2. Whisk the remaining olive oil together with the water and garlic.  Set aside.
  3. Scatter the macaroni over half of a large clean tea towel.  Fold the other half of the towel over it.  Crush it with a rolling pin or pound until it is in small pieces.
  4. Arrange the sliced tomatoes in the bottom of the oiled casserole dish.  Season with salt and black pepper generously. Tear up the spinach and mix it together with the parsley.  Spread half of it over the tomatoes.  Sprinkle with the crushed macaroni and then cover with the remaining spinach and parsley.  Spread the canned tomatoes over top of everything.  Drizzle wih some balsamic vinegar.  Whisk the water/oil/garlic mixture again and pour this over everything evenly.  Cover tighty with aluminium foil.
  5. Bake in the preheated oven for one hour, or until the macaroni is tender.  Spoon onto heated plates to serve and pass the Parmesan cheese to sprinkle on top.

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