Egyptian Pasta Bake
A classic Egyptian-inspired pasta bake made with penne pasta, topped with a flavorful tomato sauce and melted cheese.
Ingredients
- ●8 oz (225g) Penne pastapenne pasta
- ●2 cups (475 ml) Tomato saucehomemade or store-bought
- ●2 tbsp (30 ml) Olive oilfor brushing pasta
- ●3 cloves Garlicminced
- ●1 medium Chopped onionchopped
- ●1 tsp (5g) Ground cuminoptional
- ●to taste Saltfor pasta water and seasoning
- ●1 cup (115g) Grated mozzarella cheeseoptional
- ●1/2 cup (55g) Grated parmesan cheeseoptional
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the penne pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta water before draining.
- 3
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute.
- 4
Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
- 5
Stir in the tomato sauce, cumin (if using), and reserved pasta water. Bring the sauce to a simmer and cook for 5 minutes.
- 6
In a large mixing bowl, combine the cooked pasta, tomato sauce mixture, and chopped onion. Mix well to combine.
- 7
Transfer the pasta mixture to a baking dish and top with grated mozzarella and parmesan cheese (if using).
- 8
Cover the baking dish with aluminum foil and bake for 20-25 minutes.
- 9
Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- 10
Serve hot and enjoy!