19 Make a start towards getting your affairs in order Take the first step in planning details to provide peace of mind for your loved ones. Don’t leave your family wondering what your last wishes might have been. Call and talk to our caring staff about how we can help you with Funeral Pre-Planning. Ask about our $200 Funeral Assistance Card. 5593 4777 www.newhavenfunerals.com.au A 100% Australian Owned Family Business Newhaven Funerals reputation of excellence has been bestowed by the thousands of satisfied clients our company has been privileged to serve since 1979. • 250g Wheat Macaroni Pasta • 1 tbsp extra virgin olive oil • 1 small red onion, finely chopped • 1 small red capsicum, deseeded, finely chopped • 2 garlic cloves, crushed • 120g sachet Mexican spice seasoning • ½ barbecued chicken, skin and bones removed, meat shredded • 400g can crushed tomatoes • 420g can black beans, rinsed, drained • ½ cup water • 170g (1 ½ cups) Mexican cheese blend • 80g Fetta Australian Style, crumbled • Sour Cream, to serve • Thinly sliced jalapeños, to serve (optional) Preheat oven to 200C/180C fan forced. Grease an 18 x 22cm (base measurement) baking dish. Cook the pasta in a large saucepan of salted boiling water until just al dente. Drain. Wipe saucepan dry. Heat the oil over medium heat. Add the onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add the seasoning and cook, stirring, for 2 minutes or until aromatic. Add the chicken, tomato, beans and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Uncover and simmer for a further 5 minutes or until thickened. Add pasta and stir until well combined. Remove from heat. Combine the cheese blend and feta in a small bowl. Add 3/4 cup cheese mixture to the pasta mixture. Stir to combine. Spoon into the prepared dish. Sprinkle with remaining cheese and bake for 25-30 minutes or until melted and golden. Set aside for 10 minutes to cool slightly. Top with sour cream and jalapeños, if using, to serve. Mexican Chicken Pasta Bake Prep 15m | Cook 55m | Serves 4 We’ve turned fajitas into a pasta bake (and added heaps of cheese). Even better, it’s made using shortcut ingredients like barbecue chicken and bought spice mix so you can prep it in just 15 minutes. Winter Pasta Bakes Easy Greek Pasta Bake Prep 10m | Cook 20m | Serves 4 • 350g Cucina Matese Penne Rigate Italian Pasta • 2 tbsp olive oil • 1 red onion, finely chopped • 1 red capsicum, deseeded, coarsely chopped • 2 garlic cloves, crushed • 2 tbsp tomato paste • 2 x 400g cans cherry tomatoes • 80g (½ cup) black olives, pitted • 1 tbsp chopped fresh oregano leaves, plus extra leaves, to serve • 100g feta, crumbled • 50g (½ cup) coarsely grated mozzarella Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add the garlic and tomato paste. Cook for 30 seconds or until aromatic. Drain the cherry tomatoes, reserving the juice. Place half the tomatoes, reserved juice and 125ml (½ cup) water in the frying pan. Bring to the boil then reduce heat to low. Simmer for 5 minutes then remove from heat. Preheat grill on medium-high. Add the pasta, olives and oregano to frying pan and stir until combined. Season. Spoon into a 2L (8 cup) baking dish. Top with the remaining tomatoes. Sprinkle with the feta and mozzarella. Grill for 5 minutes or until the cheese melts. Sprinkle with extra oregano to serve.
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