Creamy Tomato Pasta Bake

    Creamy Tomato Pasta Bake

    Be the 1st to save!

    3 people made this

    A very tasty and inexpensive vegetarian pasta bake with tomato passata and pesto. So simple and so good.

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 2 cloves garlic, diced
    • 2 teaspoons green pesto (optional)
    • 500g passata
    • salt and pepper, to taste
    • 250g small pasta shapes, such as penne or farfalle
    • handful frozen peas
    • 2 tablespoons cream cheese
    • 2 teaspoons dried basil
    • handful grated cheese

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Drizzle oil in a large frying pan and gently cook onion and garlic until soft. Add the pesto and fry 30 seconds. Add the passata, salt and pepper and stir through. Simmer 2 minutes, stirring occasionally.
    2. Meanwhile, cook the pasta until al dente in boiling salted water.
    3. Add the frozen peas and cream cheese to the passata mixture and stir though. Stir in the basil. Taste for seasoning.
    4. Drain the pasta and mix with the passata. Transfer to a baking dish and sprinkle the cheese over the top. Bake 10 minutes. Serve with crusty garlic bread.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate