Tin-foil pasta or aluminum foil pasta .. a special homemade recipe you won't find anywhere else! We hope you like it and give it a try

Small curved pasta or shells, or as desired, boiled in salted water and drained

Finely chopped onion

Minced garlic

Half a cup tomato puree

Salt

Black pepper

Paprika

Oregano - dried thyme

Dried coriander

Rosemary

Garlic powder

One tablespoon tomato sauce

Quarter cup cooking cream

Shredded mozzarella cheese

Parmesan cheese - optional

Boil the pasta in salted water, then drain it after it is cooked and set it aside.
Fry the onion in a little vegetable oil until softened, then add the minced garlic and stir briefly until softened.
Add the tomato puree, sauce, and spices, then stir. Lower the heat and let the sauce simmer gently, stirring, until it thickens.
When it reaches the desired consistency, add the cooking cream, mix well, and turn off the heat.
In a baking dish, place aluminum foil (use a large sheet so you can later close it over the pasta).
Place the pasta in the middle of the baking dish over the foil, then top with the sauce and sprinkle cheese on top.
Seal the foil on all sides and place the dish in the oven for 15 to 20 minutes, until the pasta is infused with the sauce and the cheese melts.
To serve, invert the tin-foil pasta onto a serving plate and serve hot. Note: Chicken or meat can be added to the recipe as desired

Innovative tin-foil pasta recipe and method from a friend and chef at Shou Tabkhin Today:

Click on Rana's name to visit her profile on our site

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Tin-Foil Pasta with Red Sauce and Cheese

Prep checklist