Vegetable Pasta Bake Recipe with Tomato and Basil

Creamy tomato and basil rigatoni bake

Name: Creamy tomato and basil rigatoni bake
Total time: 50 min
Yield: serves 4
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

50 minutes
serves 4
Easy

Check out our veggie pasta bake with juicy chopped tomatoes, nutty parmesan and creamy mozzarella. This super simple one-pot recipe is ready in less than an hour, an easy mid-week filler for all the family

June 27, 2018 at 3:58 pm

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

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.
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.