Creamy tomato pasta bake
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 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.
