Tomato pasta bake

Recipe from: 4/25/1996 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 500
    g
    ribbon or shell noodles
  • 2
    onions, finely chopped
  • 4
    tomatoes, skinned and chopped
  • 5
    ml
    sugar
  • 5
    ml
    basil
  • salt and freshly ground black pepper
  • 30
    ml
    margarine
  • 30
    ml
    cake flour
  • 250
    ml
    milk
  • 15
    ml
    parsley, finely chopped
  • 100
    ml
    grated Cheddar cheese
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray. Boil the noodles in sufficient salted water until tender. Drain well. Sauté the onion in a little oil until tender. Add the tomato and season with sugar, basil and salt and pepper to taste. Simmer until a thick sauce is formed. Melt the margarine and add the cake flour. Stir well until smooth. Remove from the heat and add small quantities of the milk while stirring continuously. Return to the heat and simmer, while still stirring continuously, until the sauce thickens. Season with salt and pepper and parsley. Add half the cheese and stir. Arrange layers of noodles, tomato sauce and white sauce in a dish, ending with the white sauce. Sprinkle with the remaining cheese. Bake for about 20 minutes or until the dish is warmed through and the cheese has melted. Serve with a salad. Serves 4.
 

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