Cooking 101: Cheese Baked Pasta

One of the must-acquired skill when you go for exchange is cooking skills. During these few month in the UK, I am shameless to say that my cooking skills certainly up by a few levels. From just eating ready meals to cooking everything from scratch, I can say “ Ma, I can prepare a meal for the family already!”
I love cheese! And pasta in the UK is considered cheap necessity. Same goes to all the ingredients that went “sacrificed” for my cravings for cheese-baked pasta. It might not be as nice as those you have in Kim Gary, Wong Kok, or Char Chan Teng, but it is certainly good to my standard and boyfrien’s “in-jim” standard. Anyway, just look at the photo, drooling already right? 

So to produced this awesome-pawsome cheesebaked pasta, all you need is, pasta, pasta sauce (carbonara or Bolognese), meat, onions/garlic (you can eliminate these if you don’t want) and the all time favourite mushrooms! Well you can opt out the mushrooms too if you are Mario-hater! Anyway just prepare the pasta like you always do. For both of us, we usually starts off with boiling pasta. Then, fry the onions until they turned golden brown and put in the meat. When the meat is almost cooked, pour in the drained pasta and add in suitable amount of pasta sauce. Now now, here comes the interesting part. CHEESE! For cheese-baked anything, mozzarella cheese is the main character. The one that gives you the thin strand when you pull! So layer as much mozzarella as you want on top of the pasta, and shove it into an oven and bake for about 10 minutes or until the top part is golden brown. (Do use a oven-safe dish) And voila, you have the awesomest cheese-baked pasta ever!(Unless your pasta is undercooked or something).
We always fry our pasta before serving, be it cheese-baked or no cheese-baked. And we always use butter. This will make the pasta all fragrant with butter and more flavourful. So, if anyone ever stumble upon this recipe, you could have a try.