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Creamy tomato pasta bake

Name: Creamy tomato pasta bake
Total time: 50 min
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 recipe is ready in less than an hour, an easy mid-week filler for all the family

By Janine Ratcliffe

Published: June 27, 2018 at 3:58 pm

Try this creamy tomato 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

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.