Creamy Baked Tomato and Cheese Pasta Delight

Ingredients

- 12 oz elbow pasta
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp red pepper flakes
- 2 cups milk
- 1/2 cup heavy cream
- 2 cups shredded cheese (preferably a mix of cheddar and mozzarella)
- 1 can (14 oz) diced tomatoes, drained
- 1 tbsp sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and ensure your rack is placed in the middle of the oven to allow even cooking.

2. Cook Pasta: In a large pot, bring salted water to a boil. Add the elbow pasta and cook for about 7 minutes until al dente. Drain and set aside.

3. Prepare the Roux: In a large saucepan over medium heat, melt the butter. Add the flour, whisking continuously for 1-2 minutes until it forms a smooth paste.

4. Create the White Sauce: Gradually whisk in the milk and cream, ensuring there are no lumps. Bring the mixture to a gentle boil while stirring, until it thickens, approximately 5 minutes.

5. Flavor the Sauce: Remove from heat and stir in the salt, white pepper, red pepper flakes, and sugar. Mix well to incorporate the flavors.

6. Add Cheese: Gradually add the shredded cheese to the sauce, reserving a half cup for topping. Stir until the cheese is completely melted and the sauce is smooth.

7. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, cheese sauce, and diced tomatoes. Mix well until the pasta is evenly coated.

8. Assemble and Bake: Transfer the mixture to a greased baking dish. Sprinkle the remaining cheese on top. Bake in the preheated oven for 25 minutes, until the top is golden and bubbly.

9. Serve: Let the pasta cool for a few minutes before serving to allow the sauce to set. Enjoy your creamy, cheesy baked tomato pasta delight!

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT45M
45 minutes
- Total Time: PT1H
1 hour

Type of Dish

Dinner

Keywords

Pasta, Baked, Cheese, Tomato, Italian, Dinner Recipe, Comfort Food, Vegetarian, Cream Sauce, Easy Recipe

Recipe Yield

Feeds 4 adults

Calories

1,800 calories total

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