Baked Cheese, Baby Plum Tomato and Pesto Pasta
with Rocket and Chilli
Our Baked Cheese, Baby Plum Tomato and Pesto Pasta is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
100 grams
Greek Style Salad Cheese
(Contains Milk)
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
1 sachet(s)
Dried Oregano
1 pinch
Chilli Flakes
75 grams
Creme Fraiche
(Contains Milk)
32 grams
Pesto
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Reserved Pasta Water
1 tsp
Sugar
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Peel the garlic, leaving the cloves whole.
In an appropriately sized ovenproof dish, combine the baby plum tomatoes and garlic cloves. Drizzle with oil, season with salt and pepper, then mix well.
Place the Greek style salad cheese in the centre of the mixture.
Bake on the middle shelf of your oven until the tomatoes are bursting and the cheese is turning golden, 25-30 mins.
Meanwhile, pour the water from the kettle into a large saucepan. Add 1/2 tsp salt and bring to the boil.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, reserve some pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it from sticking.
Once the cheese is golden, remove the dish from the oven and add the sugar and butter (see pantry for both amounts). Sprinkle with the dried oregano and chilli flakes (add less if you prefer things milder).
Use a potato masher or fork to mash the cheese, garlic and tomatoes together into a chunky sauce.
Once the sauce has a chunky consistency, stir in the cooked pasta, reserved pasta water (see pantry for amount), creme fraiche, fresh pesto and hard Italian style cheese.
Season with salt and pepper, then mix well until creamy. Add a splash of water if you feel it needs it.
Divide the cheesy baked pasta between your bowls.
Top the pasta with the rocket leaves and drizzle with the oil (if you have any) to finish.
Enjoy!
