Four Cheese and Tomato

Pasta Bake

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Instructions

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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.

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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.

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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.

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4 Add pasta

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

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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.

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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.

Tips for fussy eaters

Chop the sun dried tomatoes very finely or leave them out, if it's not a favourite.

Pro tip

Leave the bake to cool for 10 min before tucking in - lower temperatures intensify flavours!

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

Cooking Time: 35 min

Cals 1095 · Prot 46 · Carbs 126 · Fat 42

Ingredients

Number of people

Fusilli pasta 250 Grams
Red onion 1 Piece
Cherry tomatoes 250 Grams
Sun dried tomatoes 60 Grams
Water 100 ML
Vegetable stock cube 1 Piece
Tomato paste 30 Grams
Parmesan 60 Grams
Olive oil 1 Tbsp
Garlic paste 10 Grams
Dried oregano 2 Grams
Chopped tomatoes 400 Grams
Balsamic vinegar 15 ML
Honey 20 Grams
Cream cheese 80 Grams
Grated mozzarella 100 Grams
Grated orange cheddar 60 Grams
Fresh basil 15 Grams

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

Cooking Time: 35 min

Cals 1095 · Prot 46 · Carbs 126 · Fat 42

Instructions

photo

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.

photo

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.

photo

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.

photo

4 Add pasta

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

photo

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.

photo

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.

Tips for fussy eaters

Chop the sun dried tomatoes very finely or leave them out, if it's not a favourite.

Pro tip

Leave the bake to cool for 10 min before tucking in - lower temperatures intensify flavours!

Ingredients

Number of people

Fusilli pasta 250 Grams
Red onion 1 Piece
Cherry tomatoes 250 Grams
Sun dried tomatoes 60 Grams
Water 100 ML
Vegetable stock cube 1 Piece
Tomato paste 30 Grams
Parmesan 60 Grams
Olive oil 1 Tbsp
Garlic paste 10 Grams
Dried oregano 2 Grams
Chopped tomatoes 400 Grams
Balsamic vinegar 15 ML
Honey 20 Grams
Cream cheese 80 Grams
Grated mozzarella 100 Grams
Grated orange cheddar 60 Grams
Fresh basil 15 Grams
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