Ingredients
Creamy Tomato Pasta Bake
50g butter
2 cloves garlic, crushed
1 onion, grated
2 × 400g tins chopped tomatoes
I 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!
- Bring a pot of salted water to boil.
- Cook rigatoni until al dente, drain, and set aside.
- In a large pan, melt butter.
- Add garlic and onion, sauté until soft.
- Stir in chopped tomatoes and brown sugar.
- Simmer for 10–15 minutes until thickened.
- Add basil, season with salt and pepper.
- Stir Baladna cooking cream into the tomato sauce.
- Mix in half of the parmesan.
- Preheat oven to 180°C (350°F).
- Combine the cooked pasta with the sauce.
- Transfer to a baking dish.
- Top with Baladna mozzarella and the rest of the parmesan.
- Bake for 20 minutes until golden and bubbly.
- Garnish with fresh basil.
- Serve hot with a crisp green salad on the side.
Cook the pasta
Make the tomato sauce
Make it creamy
Assemble the bake
Bake
Serve
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