Cheese & tomato pasta bakes

Cheese & tomato pasta bakes

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(7 ratings)

Prep: 1 hr Cook: 40 mins


Serves 12
This sort of family meal is well worth making in bulk so you can eat one now and freeze the rest for later

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal551
  • fat27g
  • saturates13g
  • carbs60g
  • sugars14g
  • fibre4g
  • protein21g
  • salt1.96g
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  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bag small mixed peppers (about 7 peppers), deseeded and cut into large chunks



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 6 garlic cloves, chopped
  • 500g pack large button mushroom, quartered
  • 1l carton passata
  • 450ml vegetable stock
  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 290g jar pitted Kalamata olives, drained



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 500g large courgettes, halved lengthways and thickly sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 500g pack dried penne

For the cheese sauce & topping

  • 1½ l 2¾ pints milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 140g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g plain flour
  • ¼ whole nutmeg, finely grated
  • 300g mature cheddar, grated
  • 85g hunk old bread, torn into small pieces

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  1. Heat the oil in a large, wide pan or wok, then stir-fry the peppers for 5 mins. Add the chopped garlic and mushrooms, and cook for 5 mins more.

  2. Pour in the passata and stock, then stir in the oregano, olives and courgettes with plenty of black pepper. Leave to simmer, stirring frequently, for 10-15 mins until the vegetables are just tender and the sauce has reduced a little. Meanwhile, cook the pasta following pack instructions.

  3. To make the cheese sauce, pour the milk into a large pan and add the butter, flour, nutmeg and seasoning. Heat, stirring or whisking all the time until smooth and thickened. Stir in half the cheese and allow it to melt into the sauce.

  4. Drain the pasta and add to the tomato mixture. Pile into 2 or 3 baking dishes, pack down well, then pour over the cheese sauce (it helps to let the sauce cool and thicken a little before using so that it stays as a layer). Scatter with the remaining cheese and the bread.

  5. If eating now, bake at 200C/180C fan/ gas 6 for 40 mins until bubbling and golden. Serve with a salad.

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Comments (4)

khanlubna's picture

Pasta sauce was delicious as it had both white and red sauce.My family enjoyed the recipe. Will definitely make it again.

kerryyaxley's picture

Halved this recipe although made quite a lot of the cheese sauce. Added a teaspoon or so of fennel seeds to the vegetables which gave a lovely extra dimension. Will make again and again!

jackster83's picture

I halved this recipe which worked well except that I made extra cheese sauce because not all the vegetables were covered.. The vegetables smelled great while they were cooking and the finished dish was delicious. Would definately make it again.

bethocallaghan's picture

Very good pasta sauce. I've frozen the pasta sauce by itself rather than potting the pasta up as well.

Questions (1)

sparrowshanks's picture

I made this to use up a glut of late summer courgettes and I was delighted with the results. The smell while it was cooking was mouthwatering and we loved the dish. I will also make this one again and again! Thank you.

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