A Pasta Bake....

Fettuccine for reasons I still am to figure out is my favourite shape among all the pasta shapes. Probably because they absorb the sauces much more than the other shapes. I normally serve them drenched in sauce. But this time, I decided to make a layered fettuccine bake with a layer of a paneer mixture sandwiched between layers of fettuccine.

Cook Fettuccine Al Dente. Drain and set aside.

Saute the cchopped onions in butter. Add in the grated paneer, lime juice, pepper and salt. Stir them until well combined and set this aside as well.

Boil the tomato puree with salt, chilli powder and sugar until a sauce of thick consistency is obtained.

Grease an oven-proof dish. Spread the sauce at the base. Place half the quantity of pasta as the next layer. Sprinkle some cheese and then layer the paneer mixture. Cover this with the remaining pasta followed by the sauce and finally the cheese.

Bake at a low temperature for half an hour to result in a gooey melted cheese and tomato coated pasta with paneer bits. This moist bake was an ideal dinner and an experience that was very special the reason being the result of an experimentation being really good.

This was a trial and yielded a good result and hence is an apt entry here.