Kerrie Jervis - Apr 4 2023
Time: 35 minutes (plus 10 minutes prep)
Recipe Type: Entree
●200g dried pasta (such as penne)
●700g passata with garlic
●1 tsp dried oregano
●¼ tsp cayenne pepper
●1 tsp caster sugar
●Salt and black pepper to season
●2 tsp olive oil
●1 red onion, chopped
●1 courgette, cubed
●1 red bell pepper, deseeded and cubed
●100g button mushrooms, quartered
●50g grated mozzarella
●50g grated mature cheddar
1.Heat the oil on a medium heat in a large pan. Add the onions and cook for 2 minutes.
2.Add the peppers, courgettes and mushrooms to the pan and cook for a few minutes.
3.Pour the passata over the vegetables and stir well. Stir in the oregano, cayenne pepper, caster sugar and season to taste. Simmer gently for five minutes.
4.Place the dried pasta into a 1.8 litre ovenproof dish, pour over the passata and vegetables and stir well. Add 300ml of water and stir again. Place the dish directly onto the bottom of the air fryer basket.
5.Select the air fry function, set the temperature to 180°c and cook for 25 minutes.
6.Open the basket carefully and stir well. Sprinkle the mozzarella and cheddar cheese over the pasta and cook for a further 10 minutes at 180°c.
7.Remove from the air fryer basket carefully with oven proof gloves and rest for 5 minutes before serving.
COSORI DUAL AIR FRYER REVIEW | By: Kerrie Jervis
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