Egyptian Macaroni Pasta Bake
A hearty and comforting pasta bake inspired by Egyptian flavors. This dish is perfect for a weeknight dinner or a casual gathering.
Ingredients
- ●8 oz (225g) macaroni
- ●8 oz (225g) pastause robust or dense pasta for best results
- ●2 tbsp (30g) egyptianuse egyptian spice blend or substitute with a mix of cumin, coriander, and paprika
- ●2 cups (475ml) chicken broth
- ●1 cup (250g) tomato sauce
- ●1 cup (250g) ricotta cheese
- ●1/2 cup (125g) parmesan cheese
- ●2 tbsp (30g) olive oil
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the macaroni and pasta according to package instructions. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the egyptian spice blend and cook for 1-2 minutes.
- 4
Add the chicken broth and tomato sauce to the skillet. Stir to combine and bring to a simmer.
- 5
Reduce the heat to low and let the sauce simmer for 5-7 minutes.
- 6
In a large bowl, combine the cooked macaroni and pasta, ricotta cheese, and parmesan cheese. Mix well to combine.
- 7
Transfer the pasta mixture to a 9x13 inch baking dish.
- 8
Pour the sauce over the pasta mixture and stir to combine.
- 9
Cover the dish with aluminum foil and bake for 20-25 minutes.
- 10
Remove the foil and continue baking for an additional 5-10 minutes, or until the top is lightly browned.
- 11
Let the dish rest for 5-10 minutes before serving.