Coming from an Italian household, I grew up with Holiday dinners consisting of Lasagna, gnocchi, stuffed pasta and other Italian treats. My husband grew up in a French Canadian (Québecois) household where the staple holiday meals consisted of dishes based from meat and potatoes like Pâté Chinois, Ragout de boulettes and Tourtière. This year I decided to marry the two cultures and create my very own Italian style Pâté Chinois. Keeping the 3 layers of meat, vegetables and a starch, I’ve replaced the traditional ingredients with those of my Italian heritage. With help from Italpasta TOTAL pasta we can guarantee great taste plus all the benefits of high fibre!
400g of lean ground beef
400g of lean ground pork
400g of lean ground veal
4 medium sized bell peppers
1 can (796ml) of Italpasta whole peeled tomatoes
1 jar (540ml) of Italpasta Tomato Basil pasta sauce
1 cup of corn niblets
2 tbsp of Italpasta Extra Virgin Cold Pressed Olive Oil
6 cups of water
1 tbsp of salt
2 cups of Italpasta Total Elbows pasta
2 tbsp of spaghetti sauce seasoning
2 cups of grated mozzarella cheese
Peppers: Preheat the oven to 425 degrees (F). Cut the bell peppers in half and remove the stems and seeds. Place the peppers into an oven safe baking dish and drizzle with the 2 tbsp of Olive Oil. Bake in the oven for 30 – 40 minutes (or until peppers are tender).
Meat: In a large pan on medium heat, brown the ground beef, veal and pork. Once evenly browned, add the spaghetti sauce spice and mix well. Using a hand blender, blend the canned tomatoes until they have a smooth texture. Add the tomatoes to the meat mixture. Mix well, turn down the heat and let the meat mixture simmer for 20 minutes. Add the corn niblets and mix well.
Pasta: Bring 6 cups of water to a boil and add the tbsp of salt. Cook the pasta until al dente (about 7 minutes). Drain the pasta and mix in 1 cup of the prepared Tomato Basil pasta sauce. Set aside.
In a large oven safe baking dish, line the bottom of the dish with the meat mixture. Add the roasted peppers on top of the meat. Add the Total elbow pasta on top of the peppers. Top with remaining Tomato Basil pasta sauce and garnish with grated mozzarella cheese. Bake in the oven at 425 degrees (F) for 20 minutes (or until cheese is lightly golden).
This recipe has been brought to you by The Oreo Cat® and ItalPasta. Happy Holidays from our family to yours!
With 40% of the daily reccomended intake of fibre per 85g serving, Italpasta TOTAL pasta has the same great taste you expect from white pasta but with the benefits of high fibre!
*recipe for human consumption only
*This post has been sponsored by Italpasta
Tina Modugno is a children’s illustrator from Canada. Tina loves all animals, kids books and cartoons! She currently resides in Quebec with her husband and four cats!