Preparation 10 minutes
Cooking 40 minutes
Portion (s) 8 servings
* INGREDIENTS :
° 3 cups whole wheat macaroni or other short pasta
° 2 eggs
° 1/3 cup of milk
° 1 can steamed tomato (19 oz / 540 ml)
° 1 can soup tomato (10 oz / 284 mL)
° 1 c grated cheese cheddar
° 1/4 cup fresh bread crumbs, coarsely crumbled
* PREPERATION :
1. In a large pot of salted boiling water, cook the pasta for 6 to 8 minutes or until al dente. Drain the pasta and return it to the pot.
2. In a bowl, beat the eggs and milk. Add the egg mixture to the pot and cook over low heat, stirring, for about 3 minutes or until the liquid has evaporated and the macaroni are well coated. Remove the pan from the heat. Add the tomatoes, breaking them up with a wooden spoon, and the tomato soup and mix.
3. Place half of the macaroni mixture in a deep, oiled 8 cup (2 L) baking dish. Sprinkle with 1/2 cup (125 mL) cheddar cheese. Cover with remaining macaroni mixture. Garnish with the bread crumbs.
4. Bake in preheated 375 ° F (190 ° C) oven for 25 minutes. Sprinkle with remaining cheddar and cook for about 5 minutes or until melted. Let sit for 5 minutes. (You can prepare the pan ahead of time, let it cool for 30 minutes and refrigerate it until cold. Cover and refrigerate overnight.)
Enjoy !
