All Recipes
Baladna’s recipe corner is full of great ideas and accessible ingredients. Discover snacks and meals that are sure to please you and your family.
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
More Fresh Recipes
Summer Salad with Labneh
Heat a large pan over medium-high heat. Arrange the pita triangles in a single layer in the pan. Drizzle with extra-virgin olive oil and sprinkle with 1 tablespoon of za'atar and a pinch of salt. Cook the pita chips for 2-3 minutes on each side, or until they are crispy and golden brown. While the pita chips are cooking, scoop 1 cup of Baladna labneh into a serving bowl. Drizzle the labneh with extra-virgin olive oil and sprinkle with a pinch of za'atar and salt. Stir well to combine. Once the pita chips are done cooking, transfer them to a plate and serve with the flavorful labneh dip. In a small mixing bowl, whisk together 1 ½ teaspoons of honey and 1 tablespoon of vinegar. Slowly drizzle in extra-virgin olive oil while whisking until the dressing emulsifies and thickens slightly. In a large mixing bowl, combine the mixed greens, sliced radish, and halved cherry tomatoes. Drizzle the dressing over the salad and toss well to coat. Enjoy
Feta Parcels with Grilled Courgettes and Peaches
Preheat your grill or grill pan to medium-high heat.In a mixing bowl, combine the grated zest of 1 lemon, grated zest of 2 oranges, 1 tbsp of fennel seeds, 2 tsp of salt, 2 tsp of granulated sugar, 2 tsp of chilli flakes, 1 tbsp of thyme leaves, and 1 tsp of minced garlic to make the rub.Toss the sliced courgettes in 3 tbsp of olive oil and sprinkle with half of the rub.Grill the courgette slices for 5-7 minutes on each side, or until they are tender and charred.Toss the sliced peaches in 2 tbsp of olive oil and sprinkle with the remaining rub.Grill the peach slices for 2-3 minutes on each side, or until they are caramelized and soft.Arrange the grilled courgette slices and peach slices on a large serving platter.Set the cheese parcels and peaches aside to rest for 5 minutes. Mix the remaining courgette strips in the bowl with 1 tbsp oil. Grill the strips on both sides for 1 minute on each side until browned.