Easy weekday meal: {Sausage and Broccoli Egg Noodles}

 My life just got a lot busier. My almost 5 year old daughter started her first year at school (a squeal of excitement!), and I am the one who is doing majority of school runs and after school activities, with a toddler in  tow. And let me tell you, it is not always an easy task. In those moments I wish I could drive, which by the way is on my mile long to do/achieve list. But I am getting there, slowly but surely : )

Chicken and Cheese Pasta Bake

(Serves 4)

Ingredients:

600-800 gram of cooked chicken, chopped

350 gram dried pasta

1 large onion, chopped

1-2 garlic cloves, minced

4 tablespoons of chopped basil

2 tablespoons of oil

400 gram jar of chopped tomatoes

50 gram of grated cheese

Salt, pepper to taste

Method:

Preheat oven to 180 degrees C.

In a large saucepan bring up salted water to a boil; cook pasta following packed direction or just until tender. Drain and return to the saucepan.

Heat up oil in a frying pan, add onion and garlic; sauté for 3-5 minutes. Add tomatoes, chicken to the frying pan and continue to cook for further 5 minutes. Season with salt and pepper.

Spoon chicken and tomato mix to the ovenproof dish, sprinkle with chopped basil. Top with cooked pasta and sprinkle with cheese. Bake for 15-20 minutes.

Spaghetti Bake

This is yummy vegetarian dish that can be enjoyed by vegetarians and not so vegetarians. Great way to use leftover spaghetti and easily can be adapted to your liking!

(Serves 3-4)

Ingredients:

500 gram spaghetti

250 gram mushroom, chopped

1 onion, chopped

2 garlic cloves, minced

125 ml cream

100 ml milk

1 teaspoon mustard

3 tablespoons of flour

1 zucchini, sliced

50 gram white cheese, grated

Salt, pepper to taste

Oil

Method:

Preheat oven to 200 degrees C. Grease baking pan.

In a saucepan bring water to a boil, add salt and spaghetti; cook for 10 minutes then drain and set aside.

In a skillet heat up oil; add onion, garlic and sauté for 5 minutes then add mushroom and continue to sauté for further 10 minutes; continuously stirring add flour then cream and milk, simmer for 10 minutes.

To the sauce add mustard, season with salt and pepper. Transfer sauce to the spaghetti and mix all together.

On the bottom of the baking pan arrange slices of zucchini. Place spaghetti mixture on the top of zucchini and press slightly.

Bake for 25-30 minutes.