Sunday, 9 December 2012

Campbell's Capsule Cupboard: Pasta bake with Campbell's Cream of Mushroom soup

Winter has arrived, and all we want is warming comfort food.
Campbell’s Condensed Soup has partnered with renowned Michelin-starred chef Gary Rhodes to develop the Campbell’s Capsule Cupboard. As a blogger who enjoys cooking challenges, I was thrilled to be invited to submit a recipe for Campbell's challenge.

"Rather like a woman’s capsule wardrobe, where a variety of outfits are created from a few classic items of clothing, the Campbell’s Capsule Cupboard enables dozens of recipes to be made using a tin of Campbell’s Condensed Soup and a variety of the 12 store-cupboard essentials listed below:
  • Pasta
  • Rice
  • Potatoes
  • Onions
  • Peppers
  • Kidney beans
  • Sweetcorn
  • Broccoli
  • Tuna
  • Chicken
  • Sausages
  • Cheese

We would like to invite you to take up the Campbell’s Challenge too - to come up with your own delicious recipes using the same store-cupboard ingredients above, plus any one of the Campbell’s Condensed Soup range"

As we eat lots of pasta, I knew that a pasta bake would be always appreciated by my hungry men.

From the list above I have chosen sausages, cheese, onion, pasta, peppers and a tin of Campbell's Cream of Mushroom soup.

Pasta bake with meatballs

Ingredients (serves 4)

300g dry pasta (penne)
190g cheese (Jarlsberg)
1  can of Campbell's Cream of Mushroom soup
300g beef sausages
1/2 red onion
7 Peppadew Piquante peppers (mild), chopped finely
dried mixed herbs
olive oil

Take the sausagemeat out of the skin (discard the skin) and mix with a finely chopped half of a red onion and dried herbs (Italian Garlic seasoning mix) in a medium sized bowl. Roll meatballs. Drop a few meatballs at a time into a pan of salted boiling water, remove them once they surface at the top of the pan. Set them aside.

In a medium size pan cook penne (as per instructions). Pasta should still have a bite, and be cooked al dente. Once cooked, drain the pasta. Grate the cheese. Chop the peppers.
Mix the pasta with the can of Campbell's cream of mushroom soup, a half of the grated cheese and peppers.
Take a deep ceramic tray and drizzle about 1 tablespoon of the olive oil. Spoon the pasta/cheese/soup mix in the tray and add the meatballs (push some of them deeper inside the pasta mix). Place the tray in the oven preheated to 180C for about 25  minutes. Take the tray out and add the remaining grated cheese. Back in the oven for another 5 minutes.
Serve hot.
This is an easy but satisfying pasta bake. The Cream of Mushroom soup works as a lovely mushroom sauce in this dish.

1 comment:

  1. Looks lovely - I never would have thought of using soup as a cooking sauce but it does work really well.