Red pepper, olive and cheese timbales

6 servings

Ingredients

Quantity Ingredient
175 grams Angel hair spaghetti or vermicelli; (6oz)
25 grams Butter; (1oz)
25 grams Plain flour; (1oz)
350 millilitres Milk; (12fl oz)
75 grams Parmesan cheese; grated (3oz)
Salt and freshly ground black pepper
2 larges Red peppers; quartered, deseeded
; and grilled skin
; side up until the
; skins turn black.
; Place in a sealed
; bag immediately
; after grilling
25 grams Black olives; finely chopped
; (1oz)
Freshly torn basil leaves to garnish
Fresh tomato sauce to serve eg
; Sainsbury's Napoletana sauce

Directions

Preheat the oven to 200_C, 400_F, Gas Mark 6.

Cook the pasta following instructions on the pack.

Melt the butter in a saucepan, stir in the flour and cook for 1 minute.

Gradually stir in the milk and cook for 2-3 minutes, stirring continually until thickened and smooth.

Beat in the parmesan, add seasoning to taste and stir in the cooked, drained pasta.

Divide half the pasta mixture between 6 lightly oiled 200ml (7fl oz) individual ramekin dishes or moulds.

Peel the skins off the peppers, and dice the flesh. Spoon into the moulds with the olives and top with the remaining pasta mixture.

Place on a baking tray, cover with a sheet of lightly oiled foil and bake in the preheated oven for 15 minutes. Turn the timbales out onto a warmed serving plate. Sprinkle over the torn, basil leavesand serve with the tomato sauce.

Converted by MC_Buster.

NOTES : Attractive individual servings of cheese pasta layered with red peppers amd olives.

Converted by MM_Buster v2.0l.

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