The best thing about this pasta bake is that you can add anything to it. The ingredients are a guide but it is great for any left overs, or even the last bits of frozen vegetables you may have. Left oven chicken works really well, but bet to add a spoon of tomato puree with it.
I find this a great substitute for Macaroni and cheese and can be eaten before or after the baking stage.
Albanian Macaroni Pasta Bake (Makarona Piqem)
Serves: 2 – 4 People
Cooking time: 1 hour 40 Minutes
- 1 Red Pepper (Sliced into thin strips)
- 1 Orange / Yellow Pepper (Sliced into thin strips)
- 1 Green Pepper (Sliced into thin strips)
- 1 Onion (Diced)
- 1 Aubergine (Cubed – No Skin)
- 1 Courgette (Cubed – No Skin)
- 6 Inches Chorizo or Salami (Cubed)
- 1 Clove Garlic (sliced) or Garlic Pepper
- 250g Macaroni Pasta
- 1 Litre Vegetable Stock
- 1 Tsp Basil
- 1 Handful Cheddar Cheese (Optional)
- Olive Oil
- Salt and pepper
Put a pot of water on high heat and bring to the boil.
While coming to the boil, in another pan, fry the peppers, onion, aubergine and courgette for 3 minutes.
Add salt, pepper, garlic, basil and the chorizo / salami and fry until the chorizo / salami is cooked through.
Add salt and the macaroni pasta to the boiling water and at the same time add the stock to the veg mix and bring to a simmer.
Once the pasta is cooked, drain and add the simmering veg mix to the pot. Mix well.
Sprinkle with Cheddar Cheese to serve.
Alternatively you can place into a baking dish, spread evenly and place in the oven at 180 degrees for 20 minutes. This will make it into a firm pasta bake.
Enjoy this Albanian macaroni pasta bake!
You can add more or less of the ingredients, this is just a guide. Add anything that is left in your fridge or the odds of frozen veg.