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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

Author/Source:

Tricia @ onceamonthmeals.com adapted from Tangerine’s Kitchen

Ingredients:

  • 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

Directions:

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. 

Freezing Directions:

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.

Servings: 8-10


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21 Responses to “Sundried Tomato Pasta Bake (Secret Recipe Club)”

  1. Lisa~~ says:

    This looks yummy and we love sun dried tomatoes, they add such great flavor.

    I’d love for you to check out my SRC recipe this month: Holy Guacamole.

    Lisa~~
    Cook Lisa Cook

  2. Sanjeeta kk says:

    Love the sundried tomato bake! Glad to be with you in SRC.

  3. Pasta bakes are always a crowd pleaser at my house! This one looks and sounds delicious!

  4. Marla says:

    Pasta with sun dried tomatoes is always a win!
    So fun to be in the Secret Recipe Club with you. This looks amazing :)

  5. Shelby says:

    I recently made a pasta salad dish with sundried tomatoes and we totally loved it—Grumpy so much so that it was gone in two days! Love this recipe :-)

  6. This really does look delicious, and simple too! Perfect go-to recipe :)

  7. Kate says:

    Pasta with sun dried tomatoes rates at the top of my list!

  8. Fallon says:

    Sounds good. Great change from regular tomato sauce. Sundried tomatoes have such great flavor.

  9. Jeanette says:

    Nice choice for SRC this month – I would not think to use paneer in a pasta bake dish, but I’m glad to hear that cottage cheese works in its place.

  10. Eliot says:

    This dish looks delicious. I am glad I checked out all the SRC posts and got to your site!

  11. sara says:

    This looks really interesting! A creative and delicious pasta dish – sounds right up my alley! :)

  12. Sounds super yummy — although I cannot abide cottage cheese. :-)

    May have to try this. It’s always such a win when the kids get excited about something!

  13. Delishhh says:

    This looks fabulous. Nice work on the Secret Recipe Club. Isn’t it fun. I love finding new blogs and reading through them.

  14. I discovered sun dried tomatoes a few years back and simply can’t get enough of them. Add them to a pasta casserole and you have ultimate comfort!! Wow! Wonderful SRC post!

  15. Rachel says:

    Paneer is also known as Indian cottage cheese and is one of the most commonly used in India. Sundried tomatoes sounds an exciting addition.

  16. Mmmm comfort food taken up a couple notches!

  17. Si says:

    Yum, this sounds great for the next rainy day…

  18. Tessa says:

    Sounds good. Kind of like a free-form lasagna!

  19. Sounds awesome! Looking forward to trying this one.

  20. Karin says:

    I made this tonight and was confused with the layering directions. It sounded like you were supposed to put all of the tomato sauce on the bottom (“Spread the sauce at the base.”) which is what I did. But after doing pasta layer, cheese, cottage cheese layer, and pasta layer, there wasn’t anything left for the last “sauce layer”. I’m sure it’ll still taste good but can you clarify the directions for when I make it again? Thanks!

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