3/4 packet spiral pasta, cooked as per packet instruction
2 can (420 g) Campbell mushroom soup
1 can chick peas, drained water
300 ml double cream
1/2 leek, cut into bite size rings, washed, drained
1 large carrot, cut into bite size
1 bunch asparagus, cut into bite size
1 chorizo, cut into bite size
1 small pepperoni, cut into bite size
1 small packet (125 g) grated granado cheese
1 packet mixed cheese: Parmesan, Mozzarella, and cheddar; as much as you like
1 small packet (125g) lactose grated Parmesan
2-4 Tbs crispy prawns chilli sauce (bought)
200 g sliced mushrooms
2 Tsp chilli flakes, plus extra 2 Tsp to sprinkle after
2 Tsp XO chilli sauce (given by friend)
Reserved 1 and 3/4 c boiling water from pasta
Pre heat oven 180 deg C. Cooked pasta as per instruction on packet and transfer to a big baking tray.
Add mushroom soup, double cream with reserved water to cooked pasta. Then add 2 tsp chilli flakes, crispy prawns chilli sauce, XO chilli sauce; toss around the cooked spiral pasta to coat.
Next add in chorizo,carrot, pepperoni, mushroom, leek, aspargus, chick peas to spiral pasta and toss again. Then stir in Granado cheese, half of lactose cheese and the mixed cheese. Season well with salt and pepper. Bake, covered with foil for 30- 40 minutes.
Then removed foil, add the remainder lactose cheese and sprinkle the extra chilli flakes. Bake a further 20-30 minutes until the cheese melted and golden brown. Removed from oven rest for 10 minutes then serve with Merlot red wine.