Thursday, April 3, 2008

Cheesy Tomato Noodle Bake

This recipe was VERY easy, tasty and not too cheesy! I made it ahead and refrigerated it until ready to bake.

Cheesy Tomato Noodle Bake

1 tbsp olive oil
1 lb can of chopped tomatoes
1 shallot, chopped
2 cloves garlic
1 tbsp chopped basil
salt and pepper

2 cups elbow noodles, cooked

1.5 cups grated soft cheese (mozarella, cheddar, gruyere, etc)
1 cup grated parmesan

1/2 cup bread crumbs
2 tbsp chopped basil
1 tbsp butter

Preheat oven to 350.
To make sauce:
Saute shallots in hot oil, quickly press garlic in and sautee about 30 seconds stirring constantly. Add canned tomatoes, basil and salt and pepper to taste.

Meanwhile cook noodles until al dente (5-8 minutes) and drain.

Combine cheeses in a bowl.

To assemble the bake, put 1/3 of the sauce in a deep baking dish (8x8 would work best. I used 9x13 and it was too big and flat.) then a layer of noodles then 1/3 of cheese. Repeat two more times, ending with layer of cheese. Sprinkle with bread crumbs and chopped fresh basil, and dot with butter. Bake at 350 for about 30 minutes, until golden. EAT!