Baked cheese and tomato macaroni

Ingredients for 4 servings:

• 400 g pasta (macaroni), short
• 200 g cheese (Gouda), grated
• 100 g Parmesan, grated
• 4 tbsp breadcrumbs
• 1 tbsp basil, chopped
• 1 tbsp butter or margarine
• e.g. salt and pepper
• 1 tbsp olive oil
• 1 shallot(s), finely chopped
• 2 garlic cloves, crushed
• 800 g tomatoes, chunky, from the can
• 1 tbsp basil, chopped
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

For the tomato sauce, heat the oil in a saucepan and sauté the shallot and garlic for 1 minute. Add the tomatoes, basil, salt, and pepper, and cook over medium heat for 10 minutes, stirring occasionally. Meanwhile, cook the macaroni in salted water for 8 minutes, until almost tender. Drain. Mix both cheeses. Grease a baking dish. Spread one-third of the tomato sauce on the bottom, top with one-third of the macaroni and one-third of the cheese. Repeat this layering twice. Mix the breadcrumbs and basil and sprinkle over the casserole. Sprinkle with butter or margarine flakes and bake in a preheated oven at 190°C for 25 minutes, until the cheese forms a golden brown crust.