Noodle Casserole

A baked noodle casserole is simple and comforting. All you do is cook some noodles (ideally macaroni or penne) until just al dente. Then you mix the noodles with some vegetables, such as peas or spinach, add a protein, such as tofu and/or cheese, and bake it in the oven for 30 or so minutes. The noodles get chewy, with just a touch of crispiness on the top layer, and if you include a cheese sauce, as I do here, the whole dish gets a lovely melted cheesiness. And it’s so easy to vary according to your own tastes, such as by adding ground pepper or smoked paprika, or adding more vegetables. Many people will be familiar with a variation of this dish that includes tuna and either tinned or powdered soup, but I prefer not to use pre-made ingredients, such as tinned cream of mushroom or onion soup.

Ingredients:
about 150 g pasta (macaroni or penne)
100 g frozen peas
olive oil
1 package tofu and/or an additional vegetable
75 g cheddar cheese
¾ cup milk

Instructions:
1. Boil the past and peas until the pasta is al dente. Drain.
2. Lightly oil an oven-safe dish. Pour the pasta and peas into it.
3. Add the tofu and/or the other vegetable and mix with the pasta.
4. Grate the cheese and melt it slowly in the milk, stirring often.
5. Pour the cheese sauce over the pasta and vegetables.
6. Bake at 180 C for 30 minutes.