Baked penne

By Hope Malau
27 December 2015

Take a break from over-the-top dishes with this quick, easy, affordable meal.

Quick and easy - and an absolute treat for your taste-buds. Take a break from over-the-top dishes with this quick, easy, affordable meal.

Serves 6 Preparation time: 15 min Cooking time: 40 min

  • 250 g cottage cheese
  • 2 eggs
  • 375 ml (1½ c) Parmesan cheese
  • 400 g penne pasta
  • 30 ml (2 T) oil
  • 5 garlic cloves, minced
  • 1 can (410 g) tomato purée
  • 1 can (410 g) chopped tomatoes
  • 5 ml (1 t) sugar
  • 5 ml (1 t) mixed herbs
  • 15 ml (1 T) dried basil
  • salt and pepper
  • 10 ml (2 t) cornflour
  • 250 ml (1 c) milk
  • 250 ml (1 c) grated mozzarella cheese

1 Preheat the oven to 180 °C. Whisk the cottage cheese, eggs and 250 ml (1 c) of the Parmesan cheese together in a medium bowl.

2 Bring a pot of water to the boil over high heat. Add the pasta and cook, stirring occasionally, for 5 minutes or until the pasta begins to soften but isn’t done. Drain and set aside.

3 Heat the oil in a pan over medium heat. Add the garlic and sauté for 2 minutes. Stir in the tomato purée, chopped tomatoes, sugar, mixed herbs and basil. Simmer for 10 minutes or until thickened. Season with salt and pepper and set aside.

4 Stir the cornflour into the milk. Heat in a pot over medium heat, stirring until thickened. Add the cottage cheese mixture to the thickened milk, then add the cheese sauce to the tomato sauce with half the mozzarella cheese.

5 Stir the pasta into the sauce. Divide the mixture into individual ovenproof dishes and top with the remaining Parmesan and mozzarella cheeses. Bake for 30 minutes and enjoy.

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