Jewel Box Pasta Recipes

Steps:

• Preheat oven to 210oc and butter a large baking dish or 4 gratin dishes.
• Cook for pasta for half the time on the packet, drain and set aside.
• Meanwhile, reserve 6 tablespoons of the tomato sauce and heat the remainder in a pan.
• Add the double cream and 3 tablespoons of the grated parmesan.
• Once the sauce is bubbling, take off the heat and add the part-cooked pasta.
• Empty the contents of the pan into a lightly greased baking dish and spread evenly.
• Cover the pasta with the proscuitto, chopped into large pieces.
• Cover with the sliced mozzarella.
• Add reserved tomato sauce and spread on top.
• Sprinkle the remainder of the grated parmesan.
• To finish, spinkle the oregano and black pepper.
• Bake for 15 - 20 mins at 210oc, until cheese is bubbling and lightly browned.
• Serve with salad and crusty bread.

Steps:

• Bake cake according to package directions in 13 x 9 pan (use all egg whites).
• Cool awhile.
• Dissolve jello in boiling water.
• Poke holes all over cake with large utility fork.
• Spoon jello evenly over cake.
• Refrigerate at least a couple of hours.
• Prepare pudding as directed on package for pudding.
• Chill awhile.
• Spread pudding evenly over cake.
• Chill.
• Spread Cool Whip over top of cake and garnish with strawberries.

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the red onions, red pepper, courgette and aubergine in lines on a large baking sheet. Drizzle with a little oil and roast for 15 mins.
• Cook the pasta for 10-12 mins until al dente. While the pasta is cooking, loosely wrap the salmon fillet in foil and do the same with the chicken and pesto in another foil parcel, then put them on another baking tray.
• When the veg have had their 15 mins, put the salmon and chicken in the oven and cook for a further 12 mins (or until the chicken is cooked through). Drain the pasta, put in a bowl and toss really well with the lemon zest and juice, rapeseed oil, garlic and two-thirds of the basil. When everything is cooked, add the red onions to the pasta. Toss together and divide between three lunch boxes.
• Top the first box with the salmon fillet (remove the skin first), then add the red pepper from the tray. Scatter over the capers and add the rocket. To the second box, add the chicken and pesto with any juices, the roasted courgette and the halved cherry tomatoes. In the third box, toss the aubergine into the pasta with the quartered cherry tomatoes, olives and the remaining basil. Seal up each container and chill. Eat within three days, preferably in the order of the salmon, then the chicken and then the aubergine.