easyTime:30 mins - 1 hourServes:4-6
So cheesy, so easy, so completely satisfying. A quick supermarket deli aisle raid, two minutes of prep, throw the ingredients in the dish, then let it do its thing in the oven. Done. The pasta will be soft and yielding in parts, crunchy and golden in others. Take that as a perfect midweek win.
Ingredients
500g casarecce pasta
½ cup olive oil
½ cup pitted kalamata olives, chopped
½ cup sun-dried tomatoes, chopped
280g jar mini peppers (capsicums), halved
½ cup chopped herbs (I used parsley, oregano and basil)
3½ cups chicken stock
100g provolone, grated
200g mozzarella, sliced
100g sliced cured meats (I used a mix of salami and prosciutto)
basil leaves or other herbs, to scatter
Method
Step 1
Preheat the oven to 170C fan-forced (190C conventional).
Step 2
To a rectangular casserole baking dish, add the pasta, olive oil, olives, sun-dried tomatoes, peppers and herbs. Give them a quick stir to combine. Pour over the stock and stir again. Add the provolone and mozzarella then top with the slices of cured meat. Season with salt and pepper, cover loosely with foil and cook for 30 minutes.
Step 3
Remove the foil and cook for another 20 minutes, or until the pasta looks crunchy in some bits, soft in others. The liquid should have evaporated, the meat will be crisp and the cheese brown and bubbling. Scatter with herbs, and season again if you wish, before serving.
