Creamy Tomato Tagliatelle Bake Recipe

About this recipe

A hearty and satisfying kosher dinner featuring seasoned ground beef, noodles, and a creamy tomato-mushroom sauce, baked to perfection. Perfect for solution seekers looking for a comforting meal.

Ingredients

• 1 Kg Yellow/White Onion 1kg
• 1kg 1kg Green Pepper
• 350G Natoora Datterini Tomato Soup With White Beans
• 500G Garofalo Tagliatelle Pasta
• - Longley Farm Freshly Soured Cream
• 200G Canvin And Gunner British Beef Bavette Steak
• - Parmesan Shavings
• - Kikkoman Soy Sauce

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large skillet, sauté 1 diced onion and 1 diced green pepper over medium heat until softened, about 5-7 minutes.
3. 3. While the vegetables cook, boil 12 oz of tagliatelle in a large pot of salted water according to the package instructions. Drain and set aside.
4. 4. In a large mixing bowl, combine the sautéed vegetables, drained noodles, 1 cup of sour cream, the entire container of Natoora Datterini Tomato Soup With White Beans, and 2 tbsp of soy sauce. Mix thoroughly to coat everything evenly.
5. 5. Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly.
6. 6. Bake in the preheated oven for 1 hour, or until the top is golden and the dish is bubbling. Let it cool for 5 minutes before serving.