This is a kitchen staple in the Osbiston household and probably my hubby’s favourite thing that I cook.
4 rashers of smoked back bacon, fat removed and roughly chopped
50g mushrooms, sliced
2 gloves of garlic finely chopped
1 tin of chopped tomatoes
2 tablespoons of soft cheese e.g. Philadelphia but I buy the cheap supermarket brands
1 teaspoon of dried basil
75g cheddar cheese, grated
200g dried pasta – shells, fusilli or macaroni are ideal
Heat a medium sized non-stick pot. Add the bacon and cook gently for a couple of minutes. Add the mushrooms and garlic and cook until the mushrooms have browned. Add in the tomatoes, soft cheese, basil and a good shake of the black pepper. Bring to the boil and simmer gently for 30 minutes.
About 10 minutes before the sauce is going to come to the end of its simmering time, cook the pasta according to the packet instructions but reduce the cooking time by about 2 minutes so it’s still just a little chewy.
When the sauce and the pasta are both done, mix them together and pour into a large baking dish. Sprinkle the cheese over the top and bake in a preheated oven at 200 degrees (190 for a fan oven) for 20 minutes.
Serve with garlic bread and a green salad. Serves 4.