Cheese and Tomato Pasta Bake Recipe

May sound slightly different, but give it a go! Excellent for vegetarians

Ingredients

For the tomato sauce:
2 Cloves of garlic – Chopped
2 Cans on tinned plum tomatoes – Chopped
1 Onion – Chopped
1 Green pepper – Chopped
Basil to taste
Cayenne pepper to taste

For the cheese sauce:
600ml (1 pint) Milk, warmed
110g (4oz) Cheddar or Cheshire Cheese, grated
40g (1½oz) Plain Flour
40g (1½oz) Butter

200g Fuseli pasta
Mozzarella cheese
2 Packets of ready salted crisps

Method

For Cheese sauce:
Melt butter in a saucepan over a low heat Stir in flour and cook gently for 2-3 minutes Remove from heat & gradually add milk, stirring constantly to avoid lumps Bring to the boil, still stirring, simmer for about five minutes, stirring occasionally When smooth & creamy, stir in the grated cheese a little at a time, until melted If the sauce is too thick, add a little extra milk

For Tomato sauce:
Heat the oil in a saucepan & chop the garlic, onion & peppers & add to the pan Heat until softened Chop the plum tomatoes & add to the pan Bring a pan of water to the boil & add the pasta whilst the tomato sauce is heating Add salt/pepper or cayenne pepper to the tomato sauce to taste Strain the pasta & pour over the tomato sauce Pour the pasta into a casserole dish, spread evenly Next pour the cheese sauce over the top Crush the crisps & sprinkle over the top Add the mozzarella cheese & place in the oven for 15-20mins or until cheese has melted

Serves: 4
Preparation time: 30 mins
Cooking time: 20 mins

Tags: Cheese and Tomato Pasta Bake Recipe

By admin in Pasta Recipes, Vegetarian Recipes on November 6, 2008