Sundried Tomato Pasta Bake (Secret Recipe Club)
It’s that time of the month again. Time to reveal my Secret Recipe Club recipe and blog. I made this about a week ago for the family. When I was searching around Tangerine’s Kitchen to find that perfect recipe for adapting, I honed in on this one because I had some sundried tomatoes I wanted to utilize. It thought with a few tweaks her recipe for A Pasta Bake was my best option. So I set to creating.
I wasn’t sure what Paneer was so I went to Gourmet Sleuth to do some research. Turns out is cheese that doesn’t really melt, much like cottage cheese. Cottage cheese, I can do that! I chose another pasta type based on what I had on hand and added in some sundried tomatoes to the mix.
The result? Delicious of course. My family liked it too. The almost 3 year old refused it at first but after negotiating the first bite we were able to get him to consume the whole serving without any more negotiating. He declared it, “good”. In my opinion, this recipe will also freeze very well.
Sundried Tomato Pasta Bake
Tricia @ onceamonthmeals.com adapted from Tangerine’s Kitchen
- 16 ounces Pasta, any variety
- 3 Tablespoons butter
- 2.5 cups onion, diced
- 3 cups cottage cheese
- 1.5 teaspoons lime juice
- 15 ounces tomatoes, pureed
- .25 cups sundried tomatoes
- 1 Tablespoon sugar
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon Red Chili Powder
- Pepper and Salt, to taste
Cook pasta Al Dente. Drain and set aside. Saute the chopped onions in butter. Add in the cottage cheese, lime juice, pepper and salt. Stir them until well combined and set this aside as well.
Boil the tomato puree with salt, sundried tomatoes, chili powder and sugar until a sauce of thick consistency is obtained. Grease a 9×13 pan or 2 8×8 pans. Spread the sauce at the base. Place half the quantity of pasta as the next layer. Sprinkle some cheese and then layer the cottage cheese mixture. Cover this with the remaining pasta followed by the sauce and finally the cheese. Bake at 350 for 30 minutes.
Complete directions above but instead of baking it cover it with foil and freeze. To serve: Thaw. Uncover and bake at 350 for 30 minutes. If baking from frozen state bake at 350 degrees covered for 30 minutes and uncovered for an additional 30 minutes.
This Post will be linked at:
- Mouthwatering Mondays at A Southern Fairytale
- Monday Mania at The Healthy Home Economist (Real Food)
- Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
- Meatless (Vegan) Mondays at Veggie Converter (Vegetarian)