Pheasant Pasta Bake
Serves
6
Prep Time
30 mins
Cook Time
45 mins
Serves
6
Prep Time
30 mins
Cook Time
45 mins
Whether you’re seeking a cosy family dinner or a dish to impress guests, this gooey Pheasant Pasta Bake promises a delightful fusion of rustic charm and gourmet satisfaction. Get ready to indulge in a comforting embrace of flavours that will leave your taste buds longing for more. Serve straight from the dish with a dressed green salad.
Ingredients
| Ingredients | |
| 4 tbsp | Olive oil |
| 1 | Onion, finely chopped |
| 2 | Garlic cloves, crushed |
| ¼ tsp | Chilli flakes |
| 2 x 400g | Chopped tomatoes, canned |
| 1 tsp | Caster sugar |
| 6 tbsp | Mascarpone |
| 4-6 | Pheasant breasts, sliced into strips |
| 300g | Penne |
| 70g | Mature cheddar, grated |
| 50g | Grated mozzarella |
| ½ small bunch of | Parsley, finely chopped |
to 220C/200C fan/gas mark 7.
the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min.
of oil in a non-stick frying pan. Season the pheasant and fry for 5 minutes or beautifully golden, it does not need to be cooked through. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 minutes or until thickened, then stir through the mascarpone.
penne following pack instructions. Drain and toss with the remaining oil.
into a medium-sized ovenproof dish. Stir in the pheasant and pour over the sauce. Top with the cheddar, mozzarella and parsley.
20 minutes or until golden brown and bubbling.
Put it straight on the table for people to help themselves and serve with peas or a green salad tossed in balsamic vinegar.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |