Tasty Tomato And Macaroni Bake
|Wholemeal macaroni||300 Gram (2 Cups)|
|Grape seed oil||2 Teaspoon|
|Onions||2 Large, sliced|
|Red capsicum||1 , sliced|
|Green capsicum||1 , sliced|
|No salt added tomato paste||125 Milliliter (1/2 Cup)|
|Tomatoes||2 Large, peeled and sliced|
|Finely chopped fresh basil||2 Tablespoon|
|Cheese sauce||750 Milliliter (3 Cups)|
|Olive oil||2 Teaspoon|
|Finely chopped fresh chives||1 Tablespoon|
|Grated mozzarella cheese||3 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Cook macaroni in a large saucepan of boiling water following packet directions.
Drain, rinse under cold running water and spread over the base of a 16 cm x 28 cm shallow ovenproof dish.
Heat oil in a non-stick trypan.
Cook onions and red and green capsicums for 5 minutes or until they soften.
Drain off any liquid and mix in tomato paste.
Spread over macaroni, top with tomato slices, sprinkle with basil and spoon over cheese sauce.
To make topping, mix together oil, chives, mozzarella and Parmesan cheeses.
Sprinkle on top of macaroni mixture and bake at 180°C for 20 minutes or until topping is golden and macaroni bake is heated through.