Ingredients
Bake Pasta
- 50g butter
- 2 cloves garlic, crushed
- 1 onion, grated
- 2 x 400g tins chopped tomatoes
- 1 tsp brown sugar
- a small bunch basil, chopped
- 250g rigatoni
- 100ml Baladna cooking cream
- 50g parmesan
- 250g Baladna mozzarella,
- green salad, to serve
How it's made!
- Preheat the oven to 180°C.
- In a large pan, melt 50g of butter over medium heat.
- Add 2 cloves of crushed garlic and 1 grated onion to the pan and sauté for 2-3 minutes until softened.
- Pour in 2 x 400g tins of chopped tomatoes and stir well.
- Add 1 tsp of brown sugar to the tomato sauce and stir until it is dissolved.
- Add a small bunch of chopped basil to the pan and stir.
- Allow the tomato sauce to simmer for 10-15 minutes until it has thickened and the flavors have melded together.
- While the tomato sauce is simmering, cook 250g of rigatoni pasta according to package instructions until it is al dente.
- Drain the pasta and add it to the tomato sauce. Stir until the pasta is coated with the sauce.
- Add 100ml of cooking cream to the pan and stir until it is evenly distributed.
- Transfer the pasta and tomato sauce to a large baking dish.
- Sprinkle 50g of grated parmesan cheese on top of the pasta.
- Cut 250g of Baladna mozzarella cheese into small pieces and scatter them over the pasta.
- Bake the pasta in the preheated oven for 20-25 minutes until the cheese is melted and golden brown.
- Serve the creamy tomato pasta bake hot with a green salad on the side.
- Enjoy your delicious and creamy tomato pasta bake!
Video tutorial
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