Baked Pasta

Ingredients:

• 1 box of Penne Pasta
• 1/2 a tin of marinara sauce
• 1 onion
• 1 capsicum
• 1 green squash
• 1/2 cup of Swiss cheese
• 1/2 cup of Mozzarella cheese
• 1/4 cup of Cheddar cheese
• 1/4 cup of Parmesan
• 1/4 cups of Red Wine
• Chillie Flakes
• Garlic Powder
• 1 tbsp of Italian Herbs
• good Olive Oil

Directions:

• Pre-heat the over for 300 degrees. Cut the vegetables in equal size and put it on the baking sheet. Drizzle the vegetable with some Olive Oil and then add the Italian Herbs and mix well. Bake this for 15 mins so that the vegetables get toasted.
• In the mean time bring a big bowl of water to a boil, once it starts boiling well add some salt and pasta and cook for 11 mins. (Do not over cook as the rest of the cooking will happen in the oven)
• In another pan add the Marinara sauce and wine and bring it to a boil. Once the wine has evaporated turn the gas off.
• Add the cooked pasta and the grilled vegetables to this along with 3/4 of the cheese (combine all the cheese together except the Parmesan) mix it all together, if you think that the pasta is not coated with enough sauce you can add some more sauce to this.
• Put this in an oven safe bowl and add the remaining cheese on top and bake it for about 15 to 20 mins or until the cheese has melted and has a nice golden colour.

Tiramisu

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Ingredients

• 6 egg yolks
• 5 tablespoons sugar
• 1 pound mascarpone cheese
• 1 1/2 cups strong espresso , cooled
• 2 teaspoons dark rum
• 2 teaspoons sugar
• 24 packaged ladyfingers
• 1/2 cup chocolate powder, for garnish

Direction:

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• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and 3 tablespoons of sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso, 2 table spoons of sugar and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 24 hours for best results.
• Before serving, sprinkle with chocolate powder.

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