by Sonali aka the Foodie Physician
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Sonali aka the Foodie Physician's Notes:
Expand12 ounces cavatappi pasta Ask a question about this ingredient
2 tablespoons canola oil Ask a question about this ingredient
1 cup minced yellow onion Ask a question about this ingredient
1 tablespoon minced ginger Ask a question about this ingredient
2 teaspoons minced garlic Ask a question about this ingredient
2 cups chopped plum tomatoes plus 2 more tomatoes, sliced Ask a question about this ingredient
1 1/2 teaspoon ground cumin Ask a question about this ingredient
1 teaspoon ground coriander Ask a question about this ingredient
1 teaspoon cayenne pepper Ask a question about this ingredient
1/2 teaspoon turmeric Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/4 cup unsalted butter Ask a question about this ingredient
1/4 cup all-purpose flour Ask a question about this ingredient
3 cups whole milk Ask a question about this ingredient
2 cups shredded medium Cheddar cheese, divided use Ask a question about this ingredient
2 cups shredded Monterey Jack cheese, divided use Ask a question about this ingredient
1/4 cup chopped fresh cilantro Ask a question about this ingredient
Preheat oven to 375 degrees.
Ask a question about this stepSet a large pasta pot filled with salted water to boil over high heat. Cook the pasta 2 minutes less than package directions indicate for al dente. Drain and set aside.
Ask a question about this stepHeat the oil in a large skillet over medium heat. Add the onion and sauté until softened, 8-10 minutes. Add the ginger and garlic and sauté another 1-2 minutes until fragrant, then add the chopped tomatoes, cumin, coriander, cayenne pepper, turmeric, and salt. Cook until tomatoes break down and mixture starts to thicken. Remove from heat and set aside.
Ask a question about this stepIn a large saucepan, heat the butter over medium heat until melted. Add the flour and whisk into the melted butter. Cook for 2 minutes, then gradually whisk in the milk. Cook until the sauce starts to thicken, stirring often. Add 1 ½ cups each of Cheddar and Monterey Jack cheeses. Pour the tomato masala (spice) mixture from the skillet into the cheese sauce and add the fresh cilantro and peas. Taste and adjust seasoning as needed. Add the cooked pasta and stir to combine well.
Ask a question about this stepPour the mixture into a lightly greased 13 x 9” baking tray. Arrange the tomato slices on top of the pasta and sprinkle the remaining ½ cup each of Cheddar and Monterey Jack cheeses over the top. Bake 30-35 minutes, until cheese is bubbly. Remove from oven and garnish with fresh chopped cilantro. Serve warm.
Ask a question about this stepNote: This recipe uses 1 teaspoon of cayenne pepper, however you can use less if you prefer a less spicy version. Also, I like to use a microplane grater for the fresh ginger and garlic so that you don’t get any big pieces in the sauce.
Ask a question about this stepThanks for trying the recipe- I'm glad you liked it! I like the idea of using the pepper jack cheese- I'm going to try it next time.
This turned out great!!! Made this last night for me and the hubby as a side dish to some homemade sloppy-joes. Yum!! I loved the Indian flavors in this! It was great to get an Indian flavored dish without spending the whole day in the kitchen and without using mountains of pots and pans!
I really liked the addition of the peas; they didn't give too bold of a flavor, but added some great color!!!
I added more cilantro, just because hubby and I LOVE the freshness of cilantro. I also used a monterey jack that had jalapenos in it to give it a little extra kick.