We do end up with bits and bots left from various dishes and sometimes need to round them up and put them to death  / Good use! A Pasta Bake was an outstanding way of using up various oddments of Cheeses etc. We also had a large pack of Pork mince from a meat deal in the freezer.

Realistically this recipe will make a hearty meal for 6 people. We might be eating it for a few days, but that kind of cool…..

Ingredients ( A very loose list! ):-

1 Onion, chopped
2 Cloves of Garlic. minced
Italian Herbs ( 2 tbsp of Dried Basil, Oregano, Rosemary, a Bay Leaf, Parsley and Thyme), plus Chilli flakes and Garlic Powder
Re-hydrated Wood Ear Mushrooms, finely chopped
250g Gluten free Pasta ( We used Macaroni), boiled and drained so it still has quite some bite
600g Pork Mince
2 tins of Chopped Tomatoes, plus a tin of water
Tomato Puree, a good squirt
Various Cheeses in lumps, grated and Italian style grated hard Cheese for the topping
1/3 of a tub of Soft Cheese
1/3 of a pot of Crème Fresh 
Salt & Pepper
Oil to fry

Method:-

(1) Fry the onions over a low heat and when softened add the Garlic.
(2) Fry for a couple more minutes and then add the Pork mince.
(3) Turn regularly and fry until all the mince is coloured.
(4) Add the chopped Tomatoes, water, Tomato Puree and Herbs and simmer to reduce for 20 minutes.
(5) Season with Salt & Pepper to taste.
(6) In a large oven proof casserole add a layer of the meat sauce to the bottom.
(7) Mix the remaining sauce and drained Pasta.
(8) Build alternate layers on Pasta / Sauce mix, Cheeses, Sauce mix until you reach the final Cheese top layer.
(9) Sprinkle the final layer with grated Cheese and the grated Italian style Grated Cheese.
(10) Place in a pre-heated oven at 180c  for 30 minutes or until the top is browned and crispy.
(11) Garnish with a little fresh Basil and serve.

This was a really good way of using up a few bits and bobs. We will be eating a second portion with Garlic Bread or Wedges this evening.