From the Restaurant at Home cookbook.
We’ve shared pasta bakes before using just a basic white / cheese sauce. This one includes other things and makes something on a par with a sauce you’d get in a jar with a picture of an annoying chef on it and called creamy tomato and herb pasta bake. It is what it says on the jar and this is what we say it is: creamy tomato and herb pasta bake…
Pre-cook everything which is going to be cooked in the sauce: pasta (tubes, spirals or shells are best for holding the sauce), mushrooms, broccoli, chicken etc. This is not so much a cook-in sauce as a make-it-in-advance-and-reheat-it (We don’t do jars as the labels would be too small for us to fit all of that on them).
Make a basic white sauce (our recipe is to be found on this page somewhere), then turn that into a cheese sauce by adding cheese (really). You’ll need about a pint / 268ml milk, plus butter and flour to make enough sauce to cover the pasta, mushrooms and so on in a large baking dish.
Add 4 tablespoons tomato puree, one tablespoon each of dried parsley, basil and oregano. Stir it all together and pour it over the pre-cooked things that are going to cook in it. Season to taste, stir and top off with a sprinkle of hot paprika.
Bake in an oven for 50-60 minutes at 190c and serve with our garlic toast (recipe also on this page).
Too complicated or vague? We can make it in advance and deliver it to you or cook on site. Just call us for that take-away or restaurant at home experience: 07955 306667.