- May 2009
- Serves 6
- Takes 15 minutes to make, about 1¼ hours to cook, plus cooling, freezing, defrosting and reheating
This freeze-ahead macaroni pasta bake is Greek in origin, but we’ve given it an Italian twist
- 51.5g (30.1g saturated)
Slightly undercook the pasta – it will finish cooking in the oven.
Assemble the pasta but don’t bake it. Cool completely, then wrap well in clingfilm and freeze for up to 2 months. Defrost thoroughly and cook according to instructions, adding an extra 5-10 minutes if it needs it.
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