Salami and Penne Casserole

There’s nothing like a casserole. It is an amalgamation of starters, and main course. Healthy, tasty, appetizing in its own way. Here’s one. And there are many more to suit your tastes and appetite for cooking!

1 packet mutton salami (pepperoni)
1 packet penne pasta
2 tbsp tomato ketchup
2 tbsp tobbasco sauce
1 tsp crushed red chilles
1 green bell pepper, chopped
½ yellow bell pepper, chopped
½ red bell pepper, chopped
1 cup mozarella cheese
1 tsp olive oil
Butter to grease your casserole

You can use a round or rectangular casserole for this recipe. Grease the casserole with butter. Place the salami slices in a way that you cover the entire base of the casserole. Put a dollop of butter on top of it. Place the casserole in the oven. Choose the convection mode for 20 minutes.

While the salami cooks in the oven, prepare your penne. Boil the penne according to the instructions on the packet. Add a teaspoon of olive oil. Sprinkle some oregano, pepper powder, and salt. In a bowl, mix  the sauces along with chilli flakes. Keep aside.

Now take the bell peppers and chop them into small thin cubes. The bell peppers  enhance the colour pattern of your dish, and go down your family’s system without being fried!

Drain the penne. Mix in the sauces, and the bell peppers. The salami should be done by now. Carefully remove the casserole from the oven, and place the cooked penne on top of the salami layer. You can use grated mozzarella cheese to top the casserole dish. Giving in to time crunch, I just used breakfast cheese slices and placed it on top of my pasta.

Microwave it for 15 mins.

Serve. Enjoy.