One Pot Salami Pizza Pasta Bake with Mushrooms & Green Capsicum
- Prep time: 30 minutes
- Calories: 625
- 1 100g Pack of Salame Classico (sliced)
- 1 of Red Onion
- 150 g of Mushrooms
- 1 of Green Capsicum (small)
- 1 350g Pack of Lampomodoro (Passata)
- 50 g of Pizza & Pasta Sauce
- 1 1⁄2 Tbsp of Chicken Stock Concentrate
- 180 g of #35 Elbow Pasta
- 120 g of Grated Pizza Cheese
- 1 Small Bunch of Oregano
- 130 g of Cherry Tomatoes
Prepare Ingredients:Preheat oven to 200°C. Peel and small dice the onion. De-seed capsicum and small dice. Slice mushrooms. Add the chicken stock concentrate to 11⁄2 cups of boiling water. Cut salami slices in half. Halve cherry tomatoes. Pick oregano leaves, discarding the stems, chop roughly.
Start Cooking:Heat oil in a large deep oven proof frying pan (you will need a deep pan at least 26cm in diameter) over high heat. Add onion, mushroom, capsicum and 3⁄4 of the salami (reserving the rest for the top). Cook, stirring occasionally, for around 5 minutes or until vegetables start to soften and brown.
Add Tomato & Pasta:Add pizza pasta sauce and stir, lightly fry for 1 minute. Add passata, cherry tomatoes and stock. Bring to a simmer. Stir in pasta and most of the oregano (saving just a little for garnish). Season to taste with salt and pepper. Cover and reduce heat to low. Continue to simmer for 15 minutes, stirring occasionally, until pasta is almost al dente.
Finish & Grill:Uncover and cook for a few more minutes or until sauce thickens and pasta is tender. Level top of pasta mixture and sprinkle with pizza cheese. Top with reserved salami. Keep in the oven for 3-4 minutes or until cheese is golden and bubbling.
You Plate It:Carefully remove pan from the oven and sprinkle with extra oregano. Serve golden and bubbling to the middle of the table and watch your guests drool!