Easy Peasy Pasta


250g small pasta shells

1 tin (420g) evaporated milk

200g mushrooms

500g deboned cooked chicken

25ml butter

1 x 40g packet cheese and onion chips, crumbled

1/2 packet cream of chicken soup powder

grated cheese for sprinkling

Cook pasta. Cook mushrooms in melted butter until soft. Mix soup powder and ideal milk together and add to mushrooms. Bring to boil and cook for 7 minutes. Cut chicken into bite size portions and add to noodles and mushrooms. Pour it into an ovenproof dish, crumble potato crisps and grated cheese over and bake for 30 minutes at 180deg celsius.

Hint: You can replace the chicken with tinned tuna


500g mince

5ml crushed garlic / 1 garlic clove

1/2 finely chopped onion

15ml oil

15ml curry powder / mother-in-law spice

15ml vinegar

200ml apricot juice

300g spaghetti

Mix the mince, garlic and chopped onion together, add salt and pepper to taste and 50ml brown sugar. Form walnut sized meatballs and place them on an oven tray and grill them 100mm from element until cooked. Turn once during cooking process. To make the curry sauce, mix the curry, vinegar and apricot juice together and cook over a low heat for approximately 5 minutes. Thicken sauce if necessary. Add meatballs and simmer for a further 5 - 10 minutes. Serve with cooked spaghetti.


1 350g pack of pasta

1 tin cream of mushroom soup or cream of chicken soup

30 ml oil

1 onion, finely chopped

1 tin of tuna, drained

250 g mushrooms, cleaned and sliced

10ml mixed herbs

150ml grated cheddar cheese

100ml dried bread crumbs (here's how you make your own)

Cook the pasta as per the instructions on the packet.

In the meantime fry the onion in the oil until translucent, then add the mushrooms and herbs and fry for a further 5 minutes.

Drain the cooked pasta and put it in an ovenproof dish.

Warm the tinned soup and mix it with the tuna and the onion and mushroom mixture.

Add this to the pasta and combine it all well. Sprinkle the cheese and crumbs on top and place it under a grill until golden.


300g beef strips / chicken strips

25ml oil

20ml soya sauce

1 thinly sliced onion

5ml fish sauce (optional)

400g frozen mixed vegetables (stir-fry mix)

200g Chinese egg noodles / rice

125ml white wine

Marinate the meat in the soya sauce for 30 minutes. Heat oil in a frying pan or wok and fry meat until brown. Add onion and cook until translucent, add vegetables and white wine. Season to taste. Cook vegetables over a low heat for 10 minutes, stir continuously. Serve with rice or noodles.


4 chicken breasts semi frozen (cut into strips)

2Tbsp oil 1 bunch of spring onion

1Tbsp butter / margarine 200g mushrooms

salt and pepper

125ml cream

pinch of sugar

2 tsp of crushed garlic

15ml dried parsley


Heat the oil and butter and stir fry the chicken until cooked. Remove and set aside. Fry the spring onion and mushrooms together and add the cream, garlic and sugar. Boil until it looks like condense milk. Add the chicken and mix with cooked noodles. Garnish with parsley. Serves 4


This is probably the most affordable of all the pasta recipes, obviously depending what "other" ingredients you decide to add to it.

250g Macaroni (half a packet)

2 sliced tomatoes

1 sliced onion

Cheese sauce (see white sauce recipe)

Cook the macaroni as per the instructions on the packet. Fry the onions until soft and set aside. Pour a third of the sauce into an ovenproof dish and spoon a third of the macaroni on top. Arrange some onion and some tomato and continue layers, finishing with Tomato on top. sprinkle with cheese and bake at 180deg Celsius for 45 minutes. Serves 4


250g macaroni

2 finely chopped, peeled tomatoes

1 chopped onion

1 can corned beef

2 tbsp margarine

50ml chutney

50ml flour

5ml each oregano, marjoram, ginger and aromat

500ml milk

10ml garlic salt

grated cheese to sprinkle on top

In a large pan, melt the margarine and fry the onion until soft. Add the tomatoes, chutney, herbs and spices and stir in for a few minutes. Then add the flour and stir. Slowly add the milk and stir until mixture is thickened, then add corned beef. Cook the macaroni according to instructions on the packet and drain. Mixture to the cooked macaroni and stir well. Pour it into an ovenproof dish, sprinkle cheese on top and bake at 180deg celsius until cheese is brown.


500g minced meat

1 chopped onion

2 tsp crushed garlic

250g macaroni

1 x 410g tin Italian style tomatoes

2 eggs

125g sour cream / low fat Bulgarian yoghurt

75g grated cheddar cheese

Cook the macaroni according to instruction on the packet and drain. Fry the mince, onion and garlic for about 10 minutes, add tomatoes and pasta and spoon mixture into an ovenproof dish. Mix the eggs, sour cream and cheese together and pour it over. Bake for 30 minutes at 190deg celsius.


Okay, this is not cheap but it is one of my favourites and something I love making on special occasions, like on someone's birthday.

125g Lasagna sheets


2 Tbsp oil

125ml white wine

70g streaky bacon, finely chopped

125ml chicken stock

1 chopped onion

1 tsp each dried oregano and basil

1 heaped tsp crushed garlic

1 Bay leaf

1 finely chopped carrot

Salt and pepper to taste

400g minced meat

Cheese sauce (see white sauce recipe)

1 x 410g tin chopped tomatoes

1 cup cheddar cheddar cheese

80g tomato paste

Heat oil and fry bacon, garlic, onion and carrot together for 10 minutes. Add the mince, stir continuously with a fork until crumbling. Add the tomatoes, tomato paste, wine, stock, herbs, bay leaf and 25ml brown sugar. Season to taste. Reduce heat and simmer for 1 hour. In an ovenproof dish, pour the cheese sauce, then lasagna, meat sauce and lasagna. Continue with layers in this fashion, ending with a thick layer of cheese sauce. Sprinkle cheese on top. Let the dish stand for approximately 30 minutes before baking. Bake for 30 minutes at 180deg celsius. Stand for a further 10 minutes before serving. Serves 4

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