Four Cheese and Tomato

Pasta Bake
Because a comforting cheesy pasta bake is always a great idea!
Cals 1095 · Prot 46 · Carbs 126 · Fat 42
Vegetarian
Family-Friendly
Try Hello Chef Now
35 min
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Because a comforting cheesy pasta bake is always a great idea!
Cals 1095 · Prot 46 · Carbs 126 · Fat 42
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
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

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!

Before you start

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

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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