Four Cheese and Tomato
Pasta Bake
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.
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 1102 · Prot 46 · Carbs 128 · Fat 42
Ingredients
Because a comforting cheesy pasta bake is always a great idea!
Cooking Time: 35 min
Cals 1102 · Prot 46 · Carbs 128 · Fat 42
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.
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
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