Vegetables Recipes - Tomato and Walnut Bake

Ingredients

• 100 g/4 oz/1 cup elbow macaroni

• 2 leeks, sliced

• 15 ml/1 tbsp olive oil

• 400 g/14 oz/1 large can chopped tomatoes

• 1 garlic clove, crushed

• 1 bay leaf

• Salt and freshly ground black pepper

• 100 g/4 oz/1 cup walnuts, chopped

• 150 ml/2/3 cup plain yoghurt

• 2 eggs, beaten

• 75 g/3 oz Cheddar cheese, grated

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Method:

1. Cook the macaroni according to the packet directions. Drain and rinse with boiling water.

2. Meanwhile, fry (sauté) the leeks in the oil for 2 minutes to soften. Add the tomatoes, garlic, bay leaf and a little salt and pepper.

3. Bring to the boil, reduce the heat and simmer until pulpy. Discard the bay leaf.

4. Stir the macaroni into the sauce. Spoon half into a lightly greased ovenproof dish.

5. Sprinkle the walnuts over then top with the remaining macaroni.

6. Beat the yoghurt with the eggs and a little salt and pepper. Pour over and sprinkle with the cheese.

7. Bake in the oven at 190°C/375°F/gas mark 5 for 30 minutes until the top is set and golden.