Creamy tomato pasta bake
Check out our veggie pasta bake with juicy chopped tomatoes, nutty parmesan and creamy mozzarella. This super simple recipe is ready in less than an hour, an easy mid-week filler for all the family
- 50g butter
- 2 cloves garliccrushed
- 1 oniongrated
- 2 x 400g tins chopped tomatoes
- 1 tsp brown sugar
- a small bunch basilchopped
- 250g rigatoni
- 100ml double cream
- 50g parmesan (or veggie alternative)finely grated
- 2 x 125g balls mozzarelladrained and cut into 2cm dice
- green saladto serve
Nutrition: per serving
- kcal721
- fat41.4g
- saturates26g
- carbs57.3g
- sugars12.3g
- fibre5.7g
- protein27g
- salt1.1g
Method
step 1
Heat the butter in a large pan and cook the garlic and onion over a low heat for 10 minutes or until really soft. Add the tomatoes and sugar, then cook for 20 minutes or until thickened and reduced by a third. Stir in the basil and season.
step 2
Cook the rigatoni following pack instructions, then drain really well.
step 3
Heat the oven to 200C/fan 180C/gas 6. Stir the double cream into the tomato sauce, followed by the parmesan, rigatoni and mozzarella.
step 4
Tip into a buttered 20cm x 30cm baking dish and bake for 10 minutes or until bubbling. Serve with a green salad, if you like.
