This is a recipe very close to my heart, it’s my mother’s recipe that I have had growing up. It’s a layered gratin with tomato sauce, pasta, paneer slices, and white sauce and baked with cheese. Both the sauces are really easy to make. The flavors work so well together that you can’t go wrong with it. Clearly, kids love this recipe but all of my parent’s friends and family also love it so it’s a yes for adults too! You can easily meal prep and keep it frozen for a weekday dinner. This recipe is so cozy and feels like a warm hug to me.

Happy Cooking!

Servings: 6-8 servings

Prep Time: 40-45 mins

Cooking Time: 20-30 mins

Total Time: 1.5 hours

Ingredients: 

• Tomato sauce:

  • 2 tbsp oil

  • 2 tbsp butter

  • 1 Bay leaf 

  • 2 small onions chopped- i used one red and one white

  • 6-7 cloves of garlic

  • 1/2 inch ginger

  • 680-700g blanched Roma/plum tomatoes about 6 tomatoes 

  • 1/4 cup ketchup

  • 1-2 tsp Salt as per taste

  • 1/4 tsp Pepper

  • 1/2-1 tsp Ajwain as per taste

  • 1/2 tsp Sugar 

  • 1 tsp Oregano

  • 1 tsp Chili flakes

  • 1/2-1 tsp Red chili powder 

  • 1/4 tsp garam masala

  • 1/3 cup parsley chopped

  • 1/4-1/2 cup water

• White sauce- Click here for the recipe and video. - make the full recipe

• 200-230g Paneer in thin squares

• 7-9 oz Small pasta of your choice, I used elbow macaroni

• 1- 1.5 cups Grated Cheese - either use mozzarella or amul

Directions: 

1. Prepare white sauce as per the recipe here, and keep it aside.

2. Tomato sauce:

   • Blanch tomatoes- Make an “x” cut on the skin of the tomatoes and place in boiling water for 2-4 mins. Transfer to a bowl filled with ice water for 1-2 mins. Peel the skin off.

   • In a food processor add blanched tomatoes, garlic cloves, ginger, and ketchup and grind till smooth.

   • In a saute pan on low-medium heat, add oil and butter.

   • Once warm, add the bay leaf and onions. Cook the onions for 5-6 mins till they are completely translucent.

   • Add the blended tomato paste and cook it for 4-5 mins on low.

   • Add parsley and spices- salt, pepper, sugar, ajwain, garam masala, chili flakes, and oregano. Mix it well and let it come to a low boil. Stir in intervals.

   • Cook it for 4-5 mins till it thickens. If it becomes too thick add water ( you can use pasta water to make it better) as needed to get a spreadable consistency.

   • Keep aside to cool slightly.

3. Boil pasta in salted boiling water till al dente. Drain and keep.

4. Slice paneer into thin squares about 1.5 inchs.

5. Preheat the oven while layering. Preheat to 380F.

6. Layering-

   • Spread half of the tomato sauce.

   • Layer with half of the pasta.

   • Top with half of the paneer slices.

   • Layer half of the white sauce.

   • Repeat these 4 layers.

   • Finish with grated cheese.

7. Bake at 380F for 20-25 mins. Broil for 5 mins to get the cheese crust toasty.

8. Serve warm! Pairs great with garlic bread and salads.

Notes/Tips:

• If you freeze the dish and bake it at 330F for 40 mins till it’s completely hot inside and then broil.

• Make sure the tomato sauce is a good spreadable consistency, not too thick, and not too liquid.

• You can keep the white sauce on the more liquid creamy side if you want.

• Make sure the paneer slices aren’t too thick.

• You can use any pasta you like. Even lasagna sheets work.