|100 g||Sliced salami (Main)|
|300 g||Macaroni (Main)|
|6||Small ripe tomatoes|
|⅓ cup||Sundried tomato pesto|
|1 cup||Low-fat sour cream|
|1 cup||Cheddar cheese|
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- Cook pasta in plenty of boiling, salted water for 8 to 10 minutes or according to packet instruction until just tender to the bite.
- Drain well and toss with salami, tomatoes and pesto. Spoon into four deep-sided ovenproof dishes or large ramekins.
- Heat oven to 190 degC. Blend sour cream and egg together and pour over pasta.
- Scatter with grated cheese and bake for 20 minutes, or until hot and cheese is golden brown.
Tip:If making this pasta bake the day before you're going to use it, store it in the refrigerator overnight. It will take longer to cook when cold from the fridge, so allow 30 to 40 minutes to reheat.