Baked Macaroni With Tomatoes And Cheese

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Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Dishes, Pasta, Vegetarian
Servings 6
Calories 484 kcal


Calories: 484 kcalCarbohydrates: 55 gProtein: 23 gFat: 27 gSaturated Fat: 16 gCholesterol: 47 mgSodium: 277 mgFiber: 3 gSugar: 6 gVitamin A: 11.125 IUCalcium: 300 mgIron: 9 mg


  • 1/2 lb Cheddar cheese grated
  • 1 cup freshly grated Parmesan cheese
  • 1 pinch black pepper
  • 1 pinch sea salt
  • 1 tbsp oil
  • ¾ lb elbow macaroni or flat noodles
  • 2 tbsp olive oil
  • 1/3 cup whole wheat bread crumbs
  • 1 tbsp butter


  • Mix together grated cheeses and toss with ground pepper.
  • Bring a large pot of water to a boil, add salt and a spoonful of oil, and cook pasta slightly less than al dente, as it will cook further in the oven. Drain and toss with olive oil.
  • Preheat oven to 375° F and butter a large, deep baking dish.
  • Spoon a third of the Tomato Sauce over bottom of baking dish and top with a third of the noodles, then a third of the cheese. Repeat layers and top with breadcrumbs. Dot with butter.
  • Bake, uncovered, 20 to 30 minutes, or until top browns and casserole is bubbling. Serve at once.
Keyword casserole
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