I live in a cute little house that has five apartments in it. The house is home to five young couples. As I have mentioned before, there is not much space to garden, but there is a tiny little patch right in front of where we park our cars (great place for a garden… right ). One of my neighbors used up part up this space and made a cute little garden full of lots of different vegetables (and a big sunflower!). Well, it turns out that the tomatoes were the best growing crop, so therefore, I got to benefit just a bit 
I was so happy when my cute neighbor brought me over a little bag full of fresh tomatoes from the garden!
Now. I don’t actually like tomatoes. Meaning, I don’t like them when they’re plain. My husband does, but he wouldn’t be able to eat them all, and I wanted to enjoy the tomatoes as well, and so I created this dish.
My hubby is a fan of bow-tie pasta. I have no clue why, but it just makes him smile. That means that naturally I chose to make this dish with bow-tie pasta, and I wasn’t disappointed one bit. But if you like, you could use any other variety of pasta as well.
Creamy Bow-Tie Pasta Bake
Ingredients:
1 lb. package bow-tie pasta
2 cups chopped tomatoes (about 5 small, or 3 medium tomatoes)
6 oz. tomato paste
1/4 cup water
1 can (12 oz.) evaporated milk
1 Tbs. Italian seasoning
1 tsp. garlic powder
1 tsp. garlic salt
1 tsp. dried minced onion
dash (or more!) crushed red pepper flakes
salt and pepper to taste
1/2 cup parmesan cheese
1-1/2 cups mozzarella cheese
Directions:
1. Cook Pasta according to package directions.
2. In a medium saucepan stir tomatoes, tomato paste, water, and evaporated milk over medium heat. Add Italian seasoning, garlic powder, garlic salt, minced onion, red pepper flakes, and salt and pepper. Cook to a simmer.
3. Remove from heat and stir in the parmesan cheese.
4. Spray the bottom of a 9×13 pan with cooking spray and coat the bottom with about 1/4 of the tomato sauce.
5. Place noodles in the dish, and cover with the remaining tomato sauce.
6. Sprinkle with mozzarella cheese.
7. Bake at 350 for 30 minutes or until lightly browned and bubbly. Enjoy!
Looks yummy!!
could i make this and then freeze it. If so for how long
Hi Chanda!
I’ve never made this as a freezer meal before, but it would definitely work! What I would do is this: made the dish up through step #6. Then, cover it REALLY well, and you can probably freeze it for as long as you would like (as long as it doesn’t get freezer burned or anything…that’s why you need to cover it well!). Then, when you’re ready to bake it, pull it out of the freezer and bake at 350 until lightly brown and bubbly. My estimation is that it will take somewhere between 60-90 minutes frozen, or 45-60 minutes if you thaw it in the fridge first (those are just estimates, seeing as I have never tried it before, so keep a close eye on it!)
This is similar to a dish I make, but different enough that I need to try it. Thanks so much for sharing the recipe! It looks so good I could eat it right off the screen.
This looks like a great Pasta Bake that we will really enjoy! Thank you so much for sharing with Full Plate Thursday and have a great weekend!
Come Back Soon,
Miz Helen
What a great family friendly meal. I definitely going to make this one soon! Yum!
What a fun crowd pleasing meal. Funny about where you live. My mom grew up in a large house with 5 apartments and a little patch of land that was her father’s garden.
This looks delicious. Thanks!
I love casseroles! Thanks for sharing at Sweet & Savory Saturdays #30.
~Amber @ DessertNowDinnerLater.com
Featuring you today! Thanks for linking up to {wow me} wednesday.
Ginger @ gingersnapcrafts.com