Four Cheese and Tomato

Pasta Bake
Because a comforting cheesy pasta bake is always a great idea!
1,116 Reviews
Cals 1088 · Prot 58 · Carbs 123 · Fat 40
Vegetarian
Family-Friendly
Try Hello Chef Now
35 min
Four Cheese and Tomato Pasta Bake
Because a comforting cheesy pasta bake is always a great idea!
1,116 Reviews
Cals 1088 · Prot 58 · Carbs 123 · Fat 40
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fusilli pasta 10*
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 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
20 Grams
Cream cheese 4*
80 Grams
Grated mozzarella 4*
100 Grams
Grated orange cheddar 4*
60 Grams
Fresh basil
15 Grams

Allergens

*10 Wheat, *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.

Before you start

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

Instructions

Boil pasta

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.
Prep veg

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.
Make sauce

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.
Add pasta

4 Add pasta

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

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.
Bake

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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