Four Cheese and Tomato
Pasta Bake
Because a comforting cheesy pasta bake is always a great idea!
Cals 1088 · Prot 59 · Carbs 122 · Fat 40
Vegetarian
Family Friendly
35 min
Because a comforting cheesy pasta bake is always a great idea!
Cals 1088 · Prot 59 · Carbs 122 · Fat 40
Vegetarian
Family Friendly
Ingredients
Fusilli pasta
10*11*
250 Grams
Red onion
1 Piece
Cherry tomatoes
150 Grams
Sun dried tomatoes
30 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
Peeled plum tomatoes
400 Grams
Balsamic vinegar
14*
15 ML
White sugar
5 Grams
Cream cheese
4*
80 Grams
Grated mozzarella
4*
90 Grams
Grated orange cheddar
4*
60 Grams
Fresh basil
15 Grams
Allergens
*10 Wheat, *11 Gluten, *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) | 4559 / 1088 |
| Fats (g) | 39.6 |
| of which saturated (g) | 27.6 |
| Carbohydrates (g) | 122 |
| of which sugars (g) | 29.3 |
| Fibers (g) | 11.2 |
| Proteins (g) | 58.8 |
| Salt (g) | 4 |
*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.
- Cook for 5 min until soft.
- Add the garlic paste and dried oregano.
- Cook for 1 min.
- Add the cherry tomatoes, sun dried tomatoes, peeled plum tomatoes (breaking them up), balsamic vinegar, sugar and tomato and vegetable stock.
- Simmer for 6-7 min until thickened.
4 Add pasta
- Add the drained fusilli and cream cheese to the thickened sauce.
- 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 the Four Cheese and Tomato Pasta Bake.
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