Pasta Jumble

This may or may not have a real Italian name but I made this version up from some left over Ragu.


  • Half a quantity of Mark’s Ragu for Pasta
  • 1 Pint Cheddar (or similar) Cheese Sauce with ΒΌ of a nutmeg grated into it and a handful of grated Parmesan.
  • 2 Buffalo Milk Mozzarella cheeses – sliced
  • 6 Basil Leaves
  • Penne or any other short shaped pasta


Cook the pasta ‘al dente’ and put it into a large Lasagne dish, mix in the ragu and level off. Pour over the cheese sauce, and cover in Mozzarella slices.

Bake in an oven on gas mark 5 for app 40 mins or until golden brown on top.

Just before serving sprinkle with the basil leaves torn into little bits.