Ingredients:
– 1 x cup boiled elbow pasta.
– 1 x large onion sliced.
– 1 x tsp oil.
– 1 x tsp thyme.
– 1 x large tomatoe grated.
– 1 x crushed clove of garlic.
– Salt and pepper to taste.
– Grated cheese to cover the top.
Ingredients for white sauce:
– 1 x tbsp. all purpose flour.
– 125g x margarine.
– Salt and pepper to taste.
– 1 x tbsp. oil.
– 1 x tbsp. milk.
Method:
– Sauté onions and garlic in 1 x tsp oil till transparent.
– Add all the ingredients for the white sauce into the pot and stir till everything is well combined.
– Add the grated tomatoe and mix.
– Let is simmer for 5 minutes, but keep stirring to prevent the sauce from sticking to the bottom of the pot.
– Layer a greased casserole dish with the pasta, pour the sauce over, sprinkle the top with thyme.
– Finally sprinkle with grated cheese and bake in a preheated oven at 180 degrees for 30 minutes or until the cheese is nice and crispy on the top.
Submitted, prepared and tried and tested by Bobby Swanson
