Entree Pasta Cartoccio

Entree Pasta Cartoccio Ingredients:
500g Spaghetti
1 bottle Tomato Sauce (Homemade or Bought)
300g Spanish Green Olives (sliced)
250g Mozzarella
200g Parmesan (to sprinkle on pasta)
1 clove Garlic
Olive Oil
Salt
Baking Paper
Alfoil

Method:

Heat oil in a large sauce pan along with clove of garlic add tomato sauce and bring to boil than let simmer for half an hour.
While sauce is cooking heat water in another large sauce pan and wait for it to boil.
Once boiled put spaghetti in cook for about 4/5 minutes, then drain spaghetti and wait for it to cool.
In the meantime get the alfoil and baking paper and cut into 4 – 6 large squares – place baking paper on top of alfoil ready to assemble.
Take some of the tomato sauce and pop into cooled spaghetti – not a lot but enough to give it a nice red texture.
Scoop a decent amount of spaghetti in the middle of the baking paper/alfoil square, and then add more sauce, mozzarella, olives and sprinkle with Parmesan.
Fold the alfoil and baking paper into a little package and put on a baking tray.
Repeat until all parcels are done then place in a 180 degrees pre-heated oven and bake for 15 – 20 mins.
Surprise guests with the little parcels and serve on top of clean plates.