Macaroni and Cheese Casserole

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 6

This simple pasta casserole uses homemade tomato sauce. You can make it ahead of time using canned tomatoes in their own juice, then assemble and bake the pasta just before serving. Basil and Italian seasoning infuse the sauce and the entire casserole with the wonderful Mediterranean flavor. Toss the pre-cooked pasta in the sauce, sprinkle generously with grated Parmesan and mozzarella, and bake until the cheese is melted. Serve immediately and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g dry ziti pasta (tubes)
1 tbsp. l. rapeseed oil (canola)
1 large white onion, diced
2 cloves garlic, lightly cracked with the side of a knife and minced
1 can (900 g) of canned crushed tomatoes
2 tbsp chopped fresh parsley leaves
2 tbsp chopped fresh basil leaves, plus about 6 small sprigs for serving
1 tbsp dry Italian seasoning
1 tbsp. (about 170 g) grated mozzarella
1 cup (about 170 g) grated Parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pasta ziti, mozzarella cheese, Parmesan cheese, pureed tomatoes, Italian seasonings, basil

Cooking the dish according to the recipe:

Heat canola oil in a saucepan over medium heat and add the onion and garlic. Sauté until the onion is translucent. Add the tomatoes, parsley, basil, and Italian seasoning. Cover and simmer for about 25 minutes.
Preheat oven to 160°C.

Bring a saucepan of water to a boil. Add salt, add the pasta, and cook until al dente, about 10 minutes.
Drain the pasta and toss it thoroughly into the saucepan. Transfer to a baking dish and sprinkle with grated cheese. Bake until the cheese is melted.

Categories:

recipe / Dinner / Main courses / Casseroles / Pasta / American cuisine / Robert Irvine

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