Baked macaroni with tomato and cream twist

Macaroni is a good idea any time of the day and if you can hold your hunger pangs for a few more minutes; bake it with a layer of cheese on the top. That makes it simply irresistibly yum…

Like you know, macaroni is a shape of pasta like Spaghetti, Fusill and Penne. The real difference is, Pasta dough contains egg. The dough macaroni is made out of, is eggless.

It’s a perfect one dish meal on a Sunday afternoon.

Experiment with the sauce (white, mushroom, pesto) .. add different combinations vegetables (bell peppers, baby corns, broccoli, onions).. and you will have a new dish each time you cook it.

Quantity – sufficient for 2 adults


3 cups of Macaroni

Some water for boiling

1 tbsp olive oil

A pinch of salt

  1. Boil macaroni like the way you boil pasta with a few drops of olive oil and a pinch of salt in it. It will take around 15-20 mins to cook.
  2. Drain all the water once the macaroni is cooked. Run cooked macaroni under cold water else it might stick together.


1tsp of Butter

1tbsp Olive oil

2-3 Shallots diced / 1 Onion sliced

1 cup Tomato Puree

Salt to taste

1/4th cup Fresh Cream

A pinch of Sugar

1 tsp Chilli flakes

A few Basil leaves chopped.

½ cup grated Mozzarella Cheese

  1. For the sauce. Heat some butter in the pan with olive oil to prevent the butter from burning.
  2. Add diced shallot / sliced onions and sauté a bit.
  3. Add tomato puree and salt to taste. Stir a pinch of sugar just to balance the tanginess of the tomato. Add chilli flakes and basil leaves
  4. Add macaroni to the sauce. Mix it well.
  5. Add the mix to the baking pot. Generously layer the top with Grated mozzarella cheese. Sprinkle a few more basil leaves and bake for 20 mins.
  6. Once the cheese melts and turns slightly brownish, take the macaroni out of oven.
  7. Feast on it with some bread if you like.

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