Try this vegetable pasta bake, then check out our vegetarian lasagne, vegetarian bolognese, vegetarian carbonara and more vegetarian recipes.
We’ve also got plenty more delicious tomato recipes, including tomato soup and tomato pasta.
Ingredients
- butter 50g
- garlic 2 cloves, crushed
- onion 1, grated
- chopped tomatoes 2 x 400g tins
- brown sugar 1 tsp
- basil a small bunch, chopped
- rigatoni 250g
- double cream 100ml
- parmesan (or veggie alternative) 50g, finely grated
- mozzarella 2 x 125g balls, drained and cut into 2cm dice
- green salad to serve
Method
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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 1/3. Stir in the basil and season.
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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.
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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.
Nutritional Information
- Kcals 721
- Fat 41.4g
- Saturates 26g
- Carbs 57.3g
- Sugars 12.3g
- Fibre 5.7g
- Protein 27g
- Salt 1.1g
