Tomato and Cheese Pasta Bake
Reduced tomato sauce, penne, mature Cheddar and crisp oregano crumbs make a straightforward bake that is generous without cream.
South African01Tomato paste deepens sauce.
02Mature Cheddar brings flavour.
03Crumbs create contrast.
Cook it calmly.
- 01
Concentrate tomato
Cook garlic and paste, add tomatoes and simmer 18 minutes.
- 02
Keep pasta firm
Boil penne 3 minutes short and reserve water.
- 03
Assemble
Combine pasta, sauce, half the cheese and enough water for a loose coating.
- 04
Bake the top
Add cheese crumbs and bake at 200°C for 18 minutes.
Common mistakes
- Unreduced tomato.
- Overcooked penne.
- Too much mild cheese.
The detail that changes the dish.
The sauce should look slightly loose before baking.
Tomato paste deepens sauce.
Reduced tomato sauce, penne, mature Cheddar and crisp oregano crumbs make a straightforward bake that is generous without cream.
Mature Cheddar brings flavour. Crumbs create contrast.
How the ingredients carry Tomato and Cheese Pasta Bake
The sauce should look slightly loose before baking.
This is an everyday South African family bake, not an Italian regional recipe.
At the table
Serve Tomato and Cheese Pasta Bake when the sauce and pasta are still properly joined. Taste before adding more salt, cheese or chilli at the table.
Later, if needed
Refrigerate for 4 days or freeze portions for 2 months.
Be realistic
Refrigerate for 4 days or freeze portions for 2 months.
Frequently asked questions
What is the key technique for Tomato and Cheese Pasta Bake?+
The sauce should look slightly loose before baking.
What should I know before substituting ingredients?+
This is an everyday South African family bake, not an Italian regional recipe.
