Creamy Tomato Pasta Bake with Cheesy Potato Layer

1Preheat your oven to 180°C (350°F).

2Cook the pasta (300 g) according to package instructions until al dente. Drain and set aside.

3Peel and dice the potatoes (200 g) into small cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and set aside.

4In a blender, combine the tomatoes (2 large), cream cheese (100 g), eggs (2 large), and milk (200 ml). Blend until smooth to create a creamy tomato sauce. Season with salt to taste.

5In a large mixing bowl, combine the cooked pasta (300 g), boiled potatoes (200 g), and half of the grated cheese. Pour the creamy tomato sauce over the mixture and stir until everything is well coated.

6In a separate bowl, mix the flour (100 g) with a pinch of salt and enough water to form a dough. Roll out the dough on a floured surface until thin, then cut into strips or shapes as desired.

7In a greased baking dish, layer the pasta (300 g) and potato mixture, then top with the remaining grated cheese and the dough strips.

8Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

9While the pasta (300 g) bake is cooking, prepare the rice (200 g) according to package instructions. Serve the creamy tomato pasta (300 g) bake alongside the rice (200 g).