Baked Cheese, Tomato and Macaroni
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (macaroni), short
- 200 g cheese (Gouda), rated
- 100 g parmesan, rated
- 4 tablespoon breadcrumbs
- 1 tablespoon basil, chopped
- 1 tablespoon butter, or margarine
- salt and pepper
For the sauce:
- 1 tablespoon olive oil
- 1 shallot (s), finely chopped
- 2 clove (s) garlic, crushed
- 800 g tomato (s), chunky, from the can
- 1 tablespoon basil, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the tomato sauce, heat the oil in a saucepan and sauté the shallot and garlic for 1 minute. Add tomatoes, basil, salt and pepper and cook for 10 minutes over medium heat while stirring.
- Meanwhile, cook the macaroni in salted water for 8 minutes until they are almost cooked. Pouring off.
- Mix both types of cheese.
- Grease a baking dish. Spread a third of the tomato sauce on the bottom, cover with a third of the macaroni and a third of the cheese. Repeat the layering twice. Mix the breadcrumbs and basil and sprinkle on the casserole. Put the butter or margarine flakes on top and bake in a preheated oven at 190 ° C for 25 minutes until the cheese forms a golden brown crust.
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