Fridge Friend Recipes
Creamy Tomato Pasta Bake recipe
A cosy pasta bake with a silky tomato sauce enriched with evaporated milk and butter. It’s simple, comforting and finished with a gentle garlic richness.
40 min · Easy · Italian-inspired Jump to method
Ingredients
- 200ml Evaporated Milk
- 500g Pasta Sauce
- 2 cloves Garlic
- 20g Butter
- 300g Pasta
- 75g Cheese
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 533 kcal |
| Protein | 17 g |
| Carbohydrates | 69 g |
| Fat | 19 g |
| Saturated fat | 10 g |
| Fibre | 3.6 g |
| Sugar | 9 g |
| Sodium | 500 mg |
Why this works
A moderately high-calorie pasta bake with useful protein and some calcium, but it is relatively high in saturated fat and sodium and low in fibre unless served with extra vegetables.
Calcium and protein. The evaporated milk and cheese contribute calcium and protein, supporting bone health and satiety.
Garlic compounds. Garlic provides small amounts of beneficial sulphur compounds, though the quantity here is modest.
Saturated fat and sodium. Butter, cheese and pasta sauce can push saturated fat and salt higher, so this dish is less suitable for a low-salt or heart-healthy diet.
Method
- Heat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Set the oven on early so the heat is fully up before the dish goes in; a properly preheated oven helps the top colour evenly instead of sitting pale and sodden.
- Cook the pasta until just tender, then drain well.
Aim for al dente rather than fully soft, as the pasta will soften further in the oven. Drain thoroughly so excess water does not thin the sauce.
- In a saucepan, melt the butter and gently cook the garlic for 1 minute without letting it brown.
Keep the heat low enough that the butter foams gently rather than sizzling hard, and stir the garlic constantly. The garlic should smell sweet and aromatic, not take on any golden colour.
- Stir in the pasta sauce and evaporated milk, then simmer for 3–4 minutes until smooth and creamy.
Let the sauce bubble in small, lazy blips rather than a fierce boil so the evaporated milk stays silky. Stir round the edges of the pan to stop the sauce catching and forming dark specks.
- Fold in the cooked pasta, tip into a baking dish and bake until piping hot. Serve immediately.
Mix until every piece of pasta is coated, then press the surface level in the dish so it bakes evenly. Watch for the sauce bubbling at the edges and the top just beginning to take on a light golden finish before serving.
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