Baked Macaroni
Serves 6
Prep Time 25 mins
Cooking 45 mins
Level medium
Ingredients
- 3 tbsp Oil
- 4 tbsp Mayor Diced Onions
- 1 tbsp Pinto's Garlic Sauce
- 2 Chopped ,shredded Carrots
- salt and pepper
- 1 tsp Pinto’s Pride Chicken Spoon Stock
- 500g Minced Meat
- 300g Mayor marrow fat peas
- 1/2 glass of Warm water
- 4 tbsp Three Hills Kunserva (tomato paste)
- 500g Macaroni Pasta
- 4 Eggs
- 1 cup Hanini Gibniet Moxxi
- 1/4 tsp Paprika
Boil the macaroni according to instructions on the packet. In the meantime, in a pan fry the onions in the 3 tbsp oil. Add the garlic, carrots, salt and pepper and continue frying stirring from time to time. Add the minced pork and fry till the meat is almost done. Add the chicken stock together with the 1/2 glass of water and mix all together. Add the tomato paste and the peas and stir all together. Put the heat off. Drain the macaroni when they are ready and mix in the eggs and the grated cheese. Pour the sauce over the macaroni and mix all well. Pour all into a deep oven dish. Sprinkle some paprika on top and also a dash of oil. Bake on the middle shelf of the oven, temperature 200c until the top gets a golden colour. More or less it takes around 35 to 45 minutes.
Recipe by Tonia Grima
