tomato sauce « cookswithevie

This is a very easy fast weeknight meal. We haven’t made it for a long time because one day Evie declared that she wanted anything for supper except lazy lasagna because she hated it. We haven’t made it in about a year and she agreed to try it again. She is ok with it again now, kids, their tastes change so often. Last week this was our meat free meal.

Place 2 cup tomato sauce in a saucepan, add 1&1/2 cups shredded mozzarella and 1 cup cottage cheese

Stir to combine, heating over low just to warm the sauce

Cook about 3 cups of egg noodles according to package directions and place in a large casserole dish

Pour over the sauce and stir all together

I usually top with 2-3 tbsp grated parmesan

Pop it in the oven and bake at 375F for 20 minutes until bubbling.

Serve with warm garlic bread

NOTE: another use for the roasted garlic from my hummus post is garlic bread, mash a few cloves into some butter and spread on some loaf and bake until butter is melted and bubbling.

This picture is not exactly as it should look. This was one of those time when, at the end, I forgot to take pictures. This was Evie’s plate so there was less sauce and very little spinach. The adult plates had lots of sauce and spinach pieces, which looked more reminiscent of butter chicken.

This recipe is not quite authentic, but it is a good weeknight meal. And a bonus, one pot easy clean up! You can make it spicier by the addition of more chilies or less spicy if you have children who do not like too much spice. I forgot to buy fresh chilies and was desperate so I used a few pinches of dried chilli flakes until I got the heat that I wanted. I would not really recommend this, but if you are stuck it will do. It turned out great. This recipe is also a good way to sneak spinach into a meal.

Ingredients:

6 skinless, boneless chicken breasts, cut into bite size pieces.

1/4 cup butter

1tbsp ground cumin

2-3 hot chilli peppers, finely chopped (should equal 2-3 tbsp)

1tbsp grated fresh ginger

3/4 cup chopped coriander/cilantro

1 cup whipping cream

14oz can tomato sauce 1/2 tsp salt

5 cups baby spinach (regular is good too, just chop into smaller pieces).

Cook chicken in 2 batches,

cook half of the chicken in 2 tbsp of the butter, sprinkle with half of the cumin and cook until no longer pink, then repeat with remaining pieces and 2 more tbsp of butter and rest of the cumin. If your pan is large enough so the chicken isn’t crowded you can combine this into one step.