Zesty Tomato Paneer Cheese Macaroni Bake
50 minutes
1219 reads
About Zesty Tomato Paneer Cheese Macaroni Bake
We all love macaroni, and there are countless ways to enjoy it. This Zesty Tomato Paneer Cheese Macaroni Bake is my easy, flavour-packed twist that brings together tangy tomatoes, creamy paneer, and gooey cheese for a dish that's bursting with zest and loved by all ages.
It's a healthy and tasty option, especially for kids' lunch boxes. Packed with a variety of colorful veggies, it's the perfect way to sneak in nutrition for even the fussiest eaters. At my home, this recipe is always a hit—my kids dance with joy when I pack it for their tiffin, and I can never make just a small batch, as their friends always want some too!
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Recipe Time & More
Cook50 minutes
Total50 minutes
Ingredients
- 2 cup Macaroni uncooked
- Water ice
- 2.5 Tomatoes blanched & peeled, large sized
- 2 Onion chopped, large sized
- 1 Bell Peppers cleaned and chopped
- 3.5 clove Garlic of crushed
- 2.5 Tomato Ketchup tbspn
- Pepper as per taste, black
- 1.5 tsp Salt or as per taste
- Seasoning or pasta pasta as per taste
- 1/4 cup Cottage Cheese paneer, crumbled
- 1/2 cup Cheese grated
- 1/2 cup Milk any
- 1.5 tbsp Almond Meal
Instructions
- Preheat oven. Boil 1 litre water with a teaspoon of salt. When it starts boiling add macaroni. Let it cool half way. Strain and immediately put them in ice cold water.
- Puree the Blanched tomatoes.
- In a pan saute garlic onions and capsicum.
- Add tomato puree and let it cook till some of the liquid is evaporated.
- Add all the spices salt and seasoning as per your taste.
- Now add in the ketchup. Mix everything well.
- Time to add your half cooked macaroni. Mix well without breaking the macaroni.
- Prepare a puree of paneer +milk +almond meal+ cheese.
- In an oven safe casserole spread the macaroni.
- Pour the pureed white sauce. Sprinkle some herbs on top. Cover with an Aluminium foil and bake for 20 min then remove the foil and cook for 10 minutes.
- Serve hot and enjoy.
Recipe Notes
Do not over cook pasta in water. Always transfer them into cold water to stop them from cooking in their own steam.
You can add any of your favourite vegetables. Paneer can be replaced with tofu, cream cheese or more cheese.
Additional Tips
- For extra crunch, sprinkle a mixture of breadcrumbs and a little melted butter or olive oil over the top before baking, then broil for the last 2-3 minutes to achieve a golden, crispy crust.
- If you want to enhance the Indian flavor profile, toss in a pinch of garam masala or chaat masala into the tomato sauce, or add finely chopped green chilies for a spicier kick.
- To make this recipe egg-free and perfect for vegetarians, ensure your cheese is rennet-free and consider using a vegan cheese and tofu in place of paneer for a dairy-free version.
- This bake holds up well in the fridge for up to two days; for easy lunchbox packing, portion it into muffin tins before baking to create individual servings that reheat quickly and travel well.
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Recipe Nutrition
Calories: 130kcalCarbohydrates: 23gProtein: 6gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 1mgSodium: 684mgFiber: 2gSugar: 5g
Pv Iyer
Articles: 60
3 Comments
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This looks amazing! Thanks for sharing.
I’m loving this recipe already!
This looks so tasty! Thank you.