Mongolian Inspired Pasta Bake
A comforting pasta bake with a savory Mongolian twist, featuring a garlicky tomato sauce, tender carrots, and a rich buttery egg noodle base.
Ingredients
- 300 g pasta (penne or rigatoni works well)
- 3 tablespoons butter
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 eggs
- 1 medium onion, finely chopped
- 2 tablespoons flour
- 2 medium tomatoes, finely chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cook pasta in salted boiling water until just al dente according to package instructions, then drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the chopped onion and carrots and sauté until the onion is translucent and carrots have softened, about 7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the chopped tomatoes and cook until they start to break down, about 5 minutes.
- Sprinkle the flour over the vegetables and stir well to create a roux, cooking for 1-2 minutes.
- Slowly add about 1 cup of water (or pasta cooking water) while stirring to make a thick sauce; simmer gently until slightly thickened.
- In a small bowl, beat the eggs and then slowly temper them by mixing in a few spoonfuls of the warm sauce to avoid curdling.
- Combine the tempered eggs into the sauce and stir quickly until the sauce thickens further, then remove from heat.
- Mix the cooked pasta into the sauce evenly, coating all the pieces.
- Transfer the pasta mixture into a buttered baking dish, dot with the remaining 1 tablespoon of butter, and bake uncovered for 15–20 minutes until golden and bubbling.
- Let cool for a few minutes before serving to let the flavors meld together.
