Pasta Bake with Tomato – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, (e.. spiral pasta or penne)
- 500 g tomato (s), passed
- 200 g cream
- 0.25 ¼ vegetable onion (s)
- 50 g processed cheese
- 3 teaspoons vegetable broth, grained
- Sauce thickener
- salt and pepper
- Chilli flakes
- garlic
- oregano
- 50 g cheese, rated (Edam)
- 20 g butter
- 2 tablespoon flour
- Milk as needed
Print Recipe
Pin Recipe Instructions
- First you cook the pasta according to the instructions on the packet.
- Now the tomato and cream sauce is prepared. To do this, the tomatoes are first heated in a saucepan and mixed with approx. 150 g of the cream. Now 2-3 teaspoons of sauce thickener are stirred in until a thick consistency is obtained. The sauce can be seasoned with salt, pepper, garlic, oregano and / or chilli flakes as desired.
- The bechamel sauce follows: First, a little butter is heated and the onion, cut into small cubes, is lightly roasted in it. Now add about 2 lightly heaped tablespoons of flour, sweat it briefly and add enough milk, stirring constantly with the whisk, to create a creamy sauce. Now add the rest of the cream, 3-4 teaspoons of vegetable stock and the processed cheese and continue to stir vigorously. Now you can add a little salt and pepper to taste. If you want to have more cheese flavor, you can also add a little more processed cheese. For that special kick, seasoned processed cheese, e.g. with paprika or ham, is also possible.
- In a baking dish, the noodles are layered alternately with the tomato-cream sauce. Then add the bechamel sauce on top and finally the grated cheese. The casserole is then placed in the oven preheated to 180 ° C for about 30 minutes.
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