Moroccan veal pasta bake

Tags

ras el hanout, soda bread

This is my 400th blog post, a fortunate coincidence as this is probably one of the nicest dinners I’ve made lately, so it is a little bit special..

Rather impressed with the flavours in that, the scattering of pomegranate just added to it’s yumness

I made this last night using up some odd pasta shapes; fusilli and penne and some mystery mince in the freezer which turned out to be veal, left over from the quennelles I made for our anniversary dinner, it was a Moroccan take on the taco pasta bake I did before.

I always say dinner was really yummy, but this was exceptional, I do really like Moroccan spices though, so maybe that’s why, the feta cheese on top just finished it off, it was gorgeous and creamy..

Moroccan veal pasta bake:

I made a chilli by browning the mince with onions and peppers, then adding Moroccan seasoning, ras el Hanout, sumac and some spicy season all.
Then some fresh chopped tomatoes and tomato puree, half a small can of chick peas with the water and cooked it all down until it was nice and saucy and added chopped parsley and coriander.

On top of that I added the pasta which I’d mixed into a mild cheese sauce then baked it in the oven for 20 minutes, then the feta cheese 5 minutes before it was done and let that melt a little bit.

I served it with some leftover salad from the night before

and a little of the soda bread I’d made for Mr 5’s dinner, 200g flour, 10g soda and enough leftover yogurt and cream to form it into a dough.

He had the remaining bacon ribs and new potatoes..

That really was divine, I made myself save some so I could have it cold for lunch and it was just as nice..

Rather impressed with the flavours in that, the scattering of pomegranate just added to it’s yumness and it’s given me an idea for a lamb chilli dish topped with cous cous.