Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

And a bit more from ! :p

******************************

Please Fave the Original Submission: https://www.furaffinity.net/view/13709793/

One more from jeevestheroo !

******************************


This is my magnum opus. My gift to the world. The most decadent delight I can produce culinarily. Forget technique, forget presentation... this is all about flavour that makes you want to mount a high board and dive in!!

The recipe:

Pasta: Penne rigatonni, enough to cover the base of your dish two deep. Cook to al dente. :3

Sauce: One onion, one tin chopped tomatoes, 300g minced beef (ground beef if you're in the US. :p) two cloves of garlic, four closed cup mushrooms, one green bell pepper, balsamic vinegar, oregano, pepper, salt.

Dairy: Butter, Cheddar, Parmesan, mozzarella, ricotta, sour cream.

Method:

Heat a saucepan and add enough Penne rigatonni to cover the base of your dish two deep. Cook to al dente. :3

Dice onion and green pepper. Crush/chop garlic finely. Slice your mushrooms thinly.

In a medium frying pan/skillet, add a knob of butter, wait till melted then add onion, sweat until soft, add garlic and beef until meat is browned. Season appropriately with salt.

Add a good glug (enough to lubricate the mixture, it seems like a lot but it packs flavour like a mf'er, I swear!!) of balsamic vinegar. Stir well, then add green pepper and stir through again.

Add mushrooms, oregano and pepper at this point; to taste or until you can just see flecks of green from the oregano after stirring it through.

Add your tin of tomatoes, simmer for ten minutes.

Add your first layer of pasta to your oven-safe baking dish, cover with approximately half your tomato/meat sauce mixture. :3

Mix together equal parts ricotta and sour cream, add in a layer over the tomato sauce mixture. Add a layer of grated cheddar cheese.

Add another layer of pasta and the remaining sauce mixture.

Add cheddar, parmesan, and top with mozarella, ensuring to cover as much of your sauce layer as possible to avoid drying out.

Bake at 180 degrees (200 non fan assisted over) celcius, until cheese is golden brown. :3

Cut out a big sloppy slice and enjoy!! :3 It's also delish as leftovers for daaaays. <3

******************************