Creamy Tomato Pasta Bake

    40 minutes

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

    3 people made this

    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.

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    Reviews in English (4)


    I used Garlic and Herbs cream cheese,so i left out the garlic cloves!I also left out the green pesto and basil as i don't like them!I added 1 tsp of oregano instead!Oh and i also left out the frozen peas!I'm just not keen on peas in pasta dishes!lol!  -  04 May 2012  (Review from Allrecipes UK & Ireland)


    A nice,cheap and tasty meal!  -  04 May 2012  (Review from Allrecipes UK & Ireland)


    Tasted amazing! Just don't use quark...  -  21 Apr 2017  (Review from Allrecipes UK & Ireland)