Four Cheese and Tomato

Name: Four Cheese and Tomato Pasta Bake
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Fusilli pasta; 1 Piece of Red onion; 250 Grams of Cherry tomatoes; 60 Grams of Sun dried tomatoes; 100 ML of Water; 1 Piece of Vegetable stock cube; 30 Grams of Tomato paste; 60 Grams of Parmesan; 1 Tbsp of Olive oil; 10 Grams of Garlic paste; 2 Grams of Dried oregano; 400 Grams of Chopped tomatoes; 15 ML of Balsamic vinegar; 15 Grams of Honey; 80 Grams of Cream cheese; 100 Grams of Grated mozzarella; 60 Grams of Grated orange cheddar; 15 Grams of Fresh basil

Pasta Bake

Because a comforting cheesy pasta bake is always a great idea!

278 Reviews

Cals 1181 · Prot 61 · Carbs 143 · Fat 43

Vegetarian

Family Friendly

35 min

Because a comforting cheesy pasta bake is always a great idea!

278 Reviews

Cals 1181 · Prot 61 · Carbs 143 · Fat 43

Vegetarian

Family Friendly

Ingredients

Fusilli pasta 10*

250 Grams

Red onion

1 Piece

Cherry tomatoes

250 Grams

Sun dried tomatoes

60 Grams

Water

100 ML

Vegetable stock cube 15*

1 Piece

Tomato paste

30 Grams

Parmesan 4*

60 Grams

Olive oil

1 Tbsp

Garlic paste

10 Grams

Dried oregano

2 Grams

Chopped tomatoes

400 Grams

Balsamic vinegar 14*

15 ML

Honey

15 Grams

Cream cheese 4*

80 Grams

Grated mozzarella 4*

100 Grams

Grated orange cheddar 4*

60 Grams

Fresh basil

15 Grams

Allergens

*10 Wheat, *15 Celery, *4 Milk, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4939 / 1181
Fats (g)	42.5
of which saturated (g)	28.2
Carbohydrates (g)	143
of which sugars (g)	34.6
Fibers (g)	18.7
Proteins (g)	61.1
Salt (g)	5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil pasta

Preheat the oven to 200°C/180°C fan. Add the fusilli pasta to a large pot of salted boiling water. Boil for 8-10 min until "al dente". Drain.

2 Prep veg

Meanwhile, peel and finely dice the red onion. Slice the cherry tomatoes in half. Finely chop the sun dried tomatoes. Boil the measured water and dissolve the vegetable stock cube and tomato paste in it. Grate the Parmesan.

3 Make sauce

Heat a large non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and cook for 5 min until soft. Add the garlic paste and dried oregano and cook for 1 min. Add the cherry tomatoes, sun dried tomatoes, chopped tomatoes, balsamic vinegar, honey and tomato and vegetable stock and simmer for 6-7 min until thickened.

4 Add pasta

Add the drained fusilli and cream cheese to the thickened sauce and give everything a good mix up.

5 Layer bake

Pour half of the tomato and fusilli mixture into a large baking dish. Top with the grated mozzarella cheese. Pour the remaining tomato and fusilli mixture over the mozzarella layer.

6 Bake

Finally, top with the grated Parmesan and grated cheddar. Bake in the oven for 15-20 min until golden and bubbling on top. Garnish with the basil leaves just before serving.

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