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Preparation Time : 10
Cook Time : 35
Total Time : 45
500 g cooked macaroni or Maggi pasta
500 g cottage cheese
1 cup grated mozzarella cheese
1 cup grated cheddar cheese or cottage cheese
For the paneer layer sauce 1 tbsp oil
200 g dice cut paneer
1 onion, diced
2 fine chopped spinach or baby spinach leaves
2 cloves garlic, chopped
1/2 tsp red pepper flakes
1/2 tsp fennel seeds, 5 crushed tomatoes
1 tsp Italian seasoning or oregano
1 bay leaf
1/2 tsp paprika optional
1/4 to taste salt and pepper
1 tbsp fresh chopped basil
Heat the oil in a pan over medium heat, add the onion, garlic, red pepper flakes and fennel and cook onions until tender. Add dice cut paneer and cook through, stir often. Add the tomatoes, fine chopped spinach, Italian seasoning, bay leaf, paprika, salt and pepper, bring to a boil, reduce the heat, simmer until it thickens. Turn off heat and add basil.
In a large casserole dish, spread about 1-2 cups of the paneer sauce evenly on the bottom, followed by a good layer of macaroni, baby spinach, cottage cheese to cover, about ⅓ cup of mozzarella and ⅓ cup cheddar and then repeat. The mozzarella and cheddar cheese should be the final topping - make sure you save enough to have plenty for the final layer.
Bake in a preheated 180 degree oven until the top is a light golden brown and the sides are bubbling, about 20minutes. Garnish with finely chopped fresh parsley.
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