Pasta quattro stagioni

Name: Pasta quattro stagioni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 500g pasta, such as fusilli; 2 tbsp olive oil; Knob of butter; 200g button mushrooms, halved; 2 x 125g mozzarella balls, shredded; 280g jar artichoke hearts in olive oil, drained and roughly chopped; 200g thick-cut ham, shredded; 75g black olives, pitted; 200g crème fraîche; 1 portion https://www.deliciousmagazine.co.uk/recipes/ultimate-tomato-sauceUltimate tomato sauce; 100g Parmesan or Grana Padano or vegetarian alternative, grated

Easy
September 2009

Easy
September 2009

Serves 6
Takes 15 minutes to make, 25-30 minutes to cook, plus cooling, freezing and defrosting

We’ve transformed the classic Italian pizza – with mushrooms, artichokes, ham and olives – into a deliciously rich and creamy pasta bake recipe.

Vegetarian recipes

Nutrition: per serving

Calories: 949kcals
Fat: 58.4g (23g saturated)
Protein: 34.4g
Carbohydrates: 76.3g (12.9g sugar)
Salt: 2.2g

Nutrition: per serving

Calories: 949kcals
Fat: 58.4g (23g saturated)
Protein: 34.4g
Carbohydrates: 76.3g (12.9g sugar)
Salt: 2.2g

For 6 servings

Save recipe

Save recipe Print

Ingredients

500g pasta, such as fusilli
2 tbsp olive oil
Knob of butter
200g button mushrooms, halved
2 x 125g mozzarella balls, shredded
280g jar artichoke hearts in olive oil, drained and roughly chopped
200g thick-cut ham, shredded
75g black olives, pitted
200g crème fraîche
1 portion Ultimate tomato sauce
100g Parmesan or Grana Padano or vegetarian alternative, grated

500g pasta, such as fusilli
2 tbsp olive oil
Knob of butter
200g button mushrooms, halved
2 x 125g mozzarella balls, shredded
280g jar artichoke hearts in olive oil, drained and roughly chopped
200g thick-cut ham, shredded
75g black olives, pitted
200g crème fraîche
1 portion Ultimate tomato sauce
100g Parmesan or Grana Padano or vegetarian alternative, grated

Method

Cook the pasta in a pan of boiling salted water for 5-6 minutes, drain and refresh under cold water. Tip into a large (about 30cm x 20cm) ovenproof dish or tin and drizzle with the olive oil.
Melt the butter in a pan over a medium heat, add the mushrooms and gently fry for 5 minutes until golden, then add to the dish of pasta and mix together.
Add the mozzarella, artichokes, ham, olives, crème fraîche and cooled tomato sauce to the dish. Season and mix well. Sprinkle with the Parmesan or Grana Padano, then cover the whole dish with cling film and freeze for up to 2 months.
Remove the pasta bake from the freezer and defrost completely in the fridge. Remove the cling film, then preheat the oven to 190°C/fan170°C/gas 5 and cook the pasta bake for 20 minutes until piping hot and golden. Serve with a green salad.

Method

Cook the pasta in a pan of boiling salted water for 5-6 minutes, drain and refresh under cold water. Tip into a large (about 30cm x 20cm) ovenproof dish or tin and drizzle with the olive oil.
Melt the butter in a pan over a medium heat, add the mushrooms and gently fry for 5 minutes until golden, then add to the dish of pasta and mix together.
Add the mozzarella, artichokes, ham, olives, crème fraîche and cooled tomato sauce to the dish. Season and mix well. Sprinkle with the Parmesan or Grana Padano, then cover the whole dish with cling film and freeze for up to 2 months.
Remove the pasta bake from the freezer and defrost completely in the fridge. Remove the cling film, then preheat the oven to 190°C/fan170°C/gas 5 and cook the pasta bake for 20 minutes until piping hot and golden. Serve with a green salad.