Serves 4 – 6
This is a low-fat recipe, if preferred you can use another cheese of your choice and replace the skimmed milk with full fat milk or cream.
The sauce is also Gluten Free
The sauce can be stirred through your favourite pasta & sprinkled with a little more cheese or you can add any combination of the following and make it into a pasta bake:
Cooked chicken pieces
Chinks of ham
Chopped or sliced mushrooms
Salmon pieces
Cooked sausage cut into chunks
Vegetables of your choice such as broccoli, sweetcorn, peas or green beans
Ingredients:
500g Passata (or chopped tin tomatoes)
100g Extra Mature Half Fat Cheddar Cheese – grated
200ml Skimmed milk
½ tsp Garlic Powder (or 1 Garlic clove grated)
1 tsp Onion Granules (or 1 small onion finely chopped)
½ Tsp Dried Oregano (or Dried Basil if you prefer)
1 Tsp Sugar
2 Tbsp Tomato Puree
Salt & Black Pepper
Method:
1. Add all ingredients except the cheese to a non-stick saucepan
2. Heat until bubbling
3. Reduce the heat & simmer for about 15 minutes
4. Stir in the cheese until melted
5. Season to taste
The sauce can be kept in the fridge for a couple of days or frozen in bags
To make it into a Pasta Bake simply cook the pasta of your choice to the instructions on the packet, drain & put the pasta into an oven proof dish.
Add the sauce & the additional items of your choice, mix well until all combined
Sprinkle with a little grated cheese
Bake uncovered in a preheated oven 170° for about 25 minutes unit hot through
It can be made a few hours in advance & baked when ready for about 40 minutes until hot through
The Pasta bake is lovely served with my Rosemary & Cheese Soda Bread recipe – follow the highlighted link for the recipe