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Creamy tomato and basil rigatoni bake

  • 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

By Amanda James
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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.

Additional Information

Nutrition

  • kcals 721
  • fat 41.4g
  • saturates 26g
  • carbs 57.3g
  • sugars 12.3g
  • fibre 5.7g
  • protein 27g
  • salt 1.1g
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