Baked penne

Baked penne

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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