Herby Tomato Macaroni Bake Recipe

About this recipe

A hearty dinner featuring tender pork chops and elbow macaroni baked in a flavorful tomato sauce, topped with parmesan cheese and aromatic basil.

Ingredients

• 425 g Bambino Pep Elbows Macaroni
• 100 g Sambar Onion Peeled
• 100 g Old Hill Parmesan Cheese
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 290ml Lea And Perrins Worcestershire Sauce
• 1 kg Whole Farm Grocery Sugar (Packet)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 16 g Orika Oregano

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cook 1 1/2 cups elbow macaroni in boiling water according to package directions; drain and set aside.
3. 3. Heat 2 tbsp cooking oil in a skillet over medium heat. Season 1/4 cup finely chopped onion with salt and pepper, then sauté for 3-4 minutes until softened. Remove from heat.
4. 4. In a bowl, mix 1 cup tomato sauce, 1/4 cup finely chopped onion, 1 tsp Worcestershire sauce, 1/4 tsp sugar, and 1/2 tsp dried oregano.
5. 5. Place the cooked macaroni in a 9 x 13-inch baking dish.
6. 6. Pour the tomato sauce mixture evenly over the macaroni.
7. 7. Sprinkle 1/4 cup grated parmesan cheese over the dish.
8. 8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
9. 9. Remove from the oven and let rest for 5 minutes before serving.