I readily admit that I am easily grossed out by canned food and try to avoid the canned stuff section of supermarkets, if I can help it. My medical mind keeps linking food tins with the myriad of bacteria lying dormant inside and the number of allergic reactions and food poisoning cases I see on a daily basis does not help. This pasta bake was largely a result of leftover corned mutton from mum’s lunch salad and I used the recipe from Fuss Free Flavours to convert this last bit of processed meat into something more edible by masking it with lots of sharp cheddar cheese and arrabiata sauce.

CORNED MUTTON PASTA BAKE

Ingredients:

1 tablespoon olive oil

1 onion, peeled and chopped

2 cloves garlic, peeled and chopped

1 red pepper, deseeded and sliced

1/2 teaspoon dried chili

1 can chopped tomatoes

340g corned mutton, diced

250g pasta, any small shape

100g mature cheddar, grated

Method:

  • Pour the olive oil into a large frying pan, add the onion and garlic. Fry for a few minutes until golden.

  • Add the pepper, season with pepper and salt and fry until soft. Add the canned tomatoes and chilli.

  • Cook for 5 minutes. Once sauce has thickened, add corned mutton. Stir and cook for 2-3 minutes.

  • Simmer until you have a rich and thick corned mutton sauce. Bring a large pan of water to the boil.

  • Add pasta and cook for a few minutes less than the time on the packet instructions. Season lightly.

  • Drain the pasta, reserving some of the cooking water, return it to the cooking pan and stir in sauce.

  • Add a few spoons of the cooking water to loosen the mixture. Transfer to a shallow oven proof dish.

  • Sprinkle the cheese over and bake at 160C fan/Gas 4 for 15-20 minutes until golden and piping hot.

Corned Mutton Pasta Bake