Cheesy Baked Pasta
This recipe uses expired Monterey Jack cheese to create a deliciously cheesy baked pasta dish, while ensuring food safety.
Ingredients
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup expired Monterey Jack cheese, grated
- 1/4 cup grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C) and grease a baking dish.
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
Add the diced tomatoes, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Cook for 5 minutes, stirring occasionally.
Add the cooked pasta to the skillet and mix well with the tomato sauce.
Transfer half of the pasta mixture to the greased baking dish. Sprinkle half of the expired Monterey Jack cheese on top.
Add the remaining pasta mixture on top and sprinkle with the rest of the cheese.
Sprinkle grated Parmesan cheese evenly over the top.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Allow to cool for a few minutes before serving. Enjoy!