Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 sundriedtomatoes. 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, sundriedtomatoes, chopped tomatoes, balsamic vinegar, honey and tomato and vegetablestock 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 mozzarellacheese. Pour the remaining tomato and fusilli mixture over the mozzarella layer.
Finally, top with the gratedParmesan and gratedcheddar. Bake in the oven for 15-20 min until golden and bubbling on top. Garnish with the basil leaves just before serving.