Everyday Noodle Bake
This is a recipe I almost didn’t write because I wasn’t sure it constituted a recipe but I have come back to it a few times lately and find myself talking about it quite a but so I figured; it’s a recipe! This is just a way to switch up everyday spaghetti and meat sauce (not there is anything wrong with that!), similar in taste to lasagna with a lot less effort.
Serves 6 – 8
1 Batch of my Bolognese Sauce
1 340 g Bag of whole wheat yolk free Egg noodles
100 g light part skim mozzarella cheese, grated
2 tbsp grated Parmesan cheese
Preheat your oven to 375.
After the sauce has cooked to recipe instructions, leave it to simmer (this is after it has simmered for up to 2 hours; the sauce will be totally finished at this point).
Bring a pot of water to boil for the egg noodles, season it liberally with salt and then cook the noodles for half of the time the package indicates for al dente, mine says 8 minutes so I cooked them for 4 minutes. Reserve a ½ cup of the starchy cooking water before you strain the pasta.
Drain the pasta when it has cooked (halfway through).
Taste and adjust the seasoning on the sauce.
Put the noodles back in the pasta pot and add the entire contents of the saucepot onto the noodles. You’ll need to use your own judgment here; if the sauce is really thick then you’ll want to add the reserved pasta water to the pot but if the sauce is a little on the thinner side you can skip this part.
Mix the noodles and sauce well and then transfer the entire contents of the pot to a greased casserole dish.
Cover the pasta with the mozzarella and then with the parmesan cheese.
Cover the pasta with tinfoil and bake the pan for 40 minutes, then remove the tinfoil and place the pan under the broiler until the cheese is bubbly and slightly browned.
Let the pan sit for at least 5 minutes before you serve the pasta.
- This method will work for all pasta types and sauce types too!
- You can make the sauce ahead of time.