Baked Spaghetti With Creamy Cheese Recipe

About this recipe

A delightful baked spaghetti dish made with a creamy cheese sauce, perfect for a satisfying Jain-friendly dinner. This vegetarian recipe is simple to prepare and full of comforting flavors.

Ingredients

• 200G Eat Water Slim Vegan Pasta Spaghetti
• 6 X 1 L Candia Just Milk Semi Skimmed
• 200 G Amul Fresh Malai Paneer 200 G
• 250G Holland & Barrett Nutritional Yeast Flakes
• NaN Bute Island Cheddar Flavour Block

Instructions

1. 1. Boil 250 g of spaghetti in a large pot of water until al dente, following the package instructions. Drain well and set aside.
2. 2. In a saucepan over low heat, combine 1 cup of milk and 200 g of grated paneer. Stir continuously until the paneer melts and forms a smooth mixture.
3. 3. Add a pinch of nutritional yeast to the cheese mixture for a subtle flavor enhancement. Mix well.
4. 4. In a large mixing bowl, combine the cooked spaghetti with the cheese mixture. Toss until the spaghetti is evenly coated.
5. 5. Transfer the spaghetti and cheese mixture into a greased casserole dish. Spread it out evenly.
6. 6. Sprinkle 1 1/2 cups of shredded cheddar cheese evenly over the top.
7. 7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese on top is golden and bubbly.
8. 8. Remove from the oven and let it cool for a few minutes before serving hot.