I’ve wanted to start posting recipes to my blog and website, but I’ve been pretty intimidated, especially when it comes to food photography. I tried doing my own photography for the website, they it didn’t turn out; so I asked an amazing photographer and friend, Amanda from Chicks that Click. She did an amazing job and I was very happy!
Well, food photography skills aside, I’ve decided to just go for it and post my very first recipe to my blog. This isn’t an original recipe, I’ve adapted this one and “translated” it to be more North American friendly. We make this a lot on the farm. It’s quick, it’s one dish (not a lot of clean up!), and with 3 of us with food allergies/intolerances, I can easily adapt it to suit everyone.
Pizza Pasta Bake
- 1 box (340 g) or 4 C. penne or rotini pasta (I use gluten-free due to allergies)
- 1 can Mushrooms, stems & pieces, drained
- 1 jar (640 mL) Pasta sauce
- 1 tsp. dried basil
- 2 C. water (divided)
- Pepperoni and/or favourite pizza toppings
Preheat oven to 350°F. Place pasta in a 9×13 glass pan. Add mushrooms, pasta sauce, basil and 1 1/2 C. cold water. Stir to combine. Cover tightly with aluminum foil and bake for 20 minutes. Add 1/2 C. hot water DO NOT STIR. Cover again and bake for 20 minutes. Remove foil, sprinkle with cheese, and top with Pepperoni. Bake for 15 more minutes.
Do you deal with food allergies/intolerances? What are your favourite go-to and quick preparation meals?