Spicy cheese & tomato bake

Spicy cheese & tomato bake

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

A super-simple pasta bake that uses sundried tomato pesto, paprika and two cheeses - Parmesan and goat's cheese

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
603
protein
26g
carbs
57g
fat
30g
saturates
11g
fibre
3g
sugar
6g
salt
2.2g

Ingredients

  • 400g pasta shapes- we used amori (spirals)
  • 190g jar sundried tomato pesto
  • 1-2 red chillies, deseeded and chopped
  • 250g large cherry tomatoes, halved
  • 1 tsp smoked paprika
  • 50g grated parmesan (or vegetarian alternative)
  • 150g tub goat's cheese, chopped

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Method

  1. Heat oven to 200C/180C fan/gas 6 and boil the pasta following pack instructions. Meanwhile, tip the pesto, chilli, tomatoes and paprika into a large ovenproof dish. Shake 3 tbsp water in the closed pesto jar to get out the last bits, then pour into the dish and stir everything together. Drain the pasta, tip into the dish, season and mix well with half the Parmesan.
  2. Scatter over the goat’s cheese, followed by the remaining Parmesan, then bake for 15-20 mins until piping hot and the cheese has melted.

Recipe from Good Food magazine, June 2013

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Comments

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alib's picture

This is a really good recipe. I swapped the cherry tomatoes for a tin of chopped tomatoes and only used 320g of pasta (but still had enough for five people).

mrsstokesy's picture
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Made this with chilli pesto (so omitted the chillies) and added some sundried tomatoes.
The goat's cheese gives it such a delicious taste.... Will definitely be making this again ♥

jb5370's picture

Made this for veggie dinner party - delicious. Used mozarella instead of goat's cheese and that worked well too. Great that you can prepare in advance and just bung in the oven when needed.

fichalmers's picture

Really tasty, would use less pasta next time, maybe 300g would be enough.

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