Made with AI
Fiery Sardine Doi Macaroni Bake
Ingredients
- dry macaroni300 g
- canned sardines in water, drained360 g
- plain 2 percent Greek yogurt300 g
- canned diced tomatoes400 g
- halal-certified reduced-fat mozzarella60 g
- olive oil15 ml
- red bell pepper, diced100 g
- yellow onion, diced80 g
- garlic, minced12 g
- green chilies, sliced25 g
- cayenne pepper5 g
- breadcrumbs20 g
- fresh cilantro15 g
- salt6 g
Instructions
- 1
Preheat the oven to 200°C. Lightly oil or line a medium baking dish.
- 2
Bring a large pot of water to a boil. Add the dry macaroni and cook until just al dente, about 1 minute less than the package directions. Drain and set aside.
- 3
Heat the olive oil in a large pan over medium heat. Add the diced yellow onion and red bell pepper, then cook for 4–5 minutes until softened.
- 4
Add the minced garlic, sliced green chilies, cayenne pepper, and salt. Stir for 30–60 seconds until fragrant.
- 5
Add the canned diced tomatoes and simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
- 6
Reduce the heat to low. Gently stir in the drained sardines, breaking them into large flakes. Cook for 2 minutes, being careful not to mash them completely.
- 7
Turn off the heat and let the mixture cool for 2–3 minutes. Stir in the plain 2 percent Greek yogurt until the sauce is creamy and evenly combined.
- 8
Add the cooked macaroni to the sardine-yogurt sauce and fold everything together until well coated.
- 9
Transfer the mixture to the prepared baking dish. Sprinkle the halal-certified reduced-fat mozzarella evenly over the top, then add the breadcrumbs.
- 10
Bake for 15–20 minutes, until the top is golden and the bake is bubbling around the edges.
- 11
Remove from the oven and let it rest for 5 minutes. Garnish with fresh cilantro before serving.
