Feb 152013

Tomato Pasta Bake Recipe is pasta baked with Béchamel sauce, tomato sauce and with grated cheddar cheese on the top.

Cooking Time: Appr. 30 Minutes
Serves: 3-4 People

Tomato Pasta Bake Recipe


340g pasta
3 handfuls cheddar cheese, freshly grated

For the tomato Sauce:

3-4 garlic cloves
1 large onion
1 tinned chopped tomatoes
1 fresh red chilli
½ teaspoon mixed dried herbs
1 tablespoon olive oil
Salt to taste

For the Béchamel sauce recipe:

600g whole milk
2 bay leaves
4-5 peppercorns
3-4 cloves
50g butter
50g plain flour
Water as needed
A pinch of nutmeg powder

Tomato Pasta Bake Recipe

Cooking Method:

1. For the Béchamel sauce recipe: Add the all whole spices to the milk and bring the milk to boil. Simmer for 10 mins and stir in between. Keep aside for 30 mins. Strain the milk. Melt the butter in a pan, add the flour and stir & cook over a low heat for 5 mins. Now start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened. Cook for 10-15 mins and then turn the heat off. Boil some water and add it to make it thinner. Simmer for 2-3 mins. Sprinkle with grated nutmeg and mix well.

2. Chop the onions and garlic. Heat the oil in a pan. Add the chopped garlic and stir for 30 secs. Add the chopped onions, cook until the onions are transparent. Stir in between. Add the chopped red chilli and cook for 2-3 mins. Add the tinned chopped tomatoes and cooked until oil separated on sides. Add salt and dried mixed herbs. Simmer for 10 mins. Stir in between.

3. In an oven proof dish add the pasta. Mix the tomato sauce with pasta.

4. Add béchamel sauce and mix with pasta.

5. Now sprinkle the grated cheddar on pasta.

6. Place the pasta in the preheated oven at 220 degree C for 25-30 mins or until the crust golden on top.

Serve tomato pasta bake recipe straight away.

Tomato Pasta Bake Recipe

Share a Comment And Request for Recipe!

Sorry, the comment form is closed at this time.

Provided by water damage columbus