Frankie pasta bake

Tomato pasta bake

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(65 ratings)

Prep: 10 mins Cook: 30 mins Ready in 40 minutes


Serves 2

Make this simple student pasta and tomato dish for a delicious, filling and budget-friendly supper. It is a great way to use up simple storecupboard ingredients.

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal501
  • fat22g
  • saturates8g
  • carbs59g
  • sugars1g
  • fibre5g
  • protein21g
  • salt1.78g


  • 1 tbsp olive oil
    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 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 400g can cherry or chopped tomatoes
  • pinch sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • few dashes Worcestershire sauce
  • 100g rigatoni or other tube-shaped pasta
  • 50g gruyère or cheddar, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • hunk of baguette or sliced bread, coarsely grated
  • 2 frankfurters, sliced


  1. Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.

  2. Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.

  3. Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.

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Comments, questions and tips

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21st Jan, 2018
I've used this recipe before as the base for a cold pasta salad. Tonight we used it as the base for a hot chicken dish. I used up some stale sourdough bread (leftover from my purchase from Labour of Loaf at the local Farmers Market in Hartlepool) for the breadcrumb and cheese topping. So easy to make and absolutely delicious!
31st May, 2015
I added a bay leaf, dried oregano and a pinch a celery salt when adding the tomatoes (I used passata). Worked well with sausages and crispy bacon!
14th Aug, 2014
I was looking for a basic sauce to use with cold pasta as the basis for a pasta salad. This was just the ticket! I added about half a teaspoon of dried basil with the tinned cherry tomatoes. Great! It would work well with the chopped tomatoes but the tinned cherry tomatoes ( although more expensive) gave an added texture. Made the sauce and cooked the pasta, cooled and then combined. 5 stars for ease and simplicity.
28th Mar, 2013
loved this recipe because it was so quick and easy. Used chorizo instead of frankfurters, which made it really tasty. Will definitely do it again.
15th Mar, 2013
Easy, cheap and tastes great. Will make again.
29th Nov, 2012
Tasty but needs more than two frankfurters or you hardly notice them!
12th Nov, 2012
Made this for dinner tonight, as a student I loved it because it was cheap and pretty simple to make. I gave it a kick by adding chilli powder, chilli flakes and some paprika.
14th Oct, 2012
Quick and very tasty. I used emmental and welsh cheddar cheese and alot more garlic. Will cook this again.
27th Sep, 2012
Really simple, easy filler. Not exciting but tasty and warming.
16th Aug, 2012
i made4 this for all the family, although a simple dish its very yummy and due to some vegetarians in the family i too did not include the frankfurters, however whilst the sauce was cooking i left a cinamon stick in there, this i felt gave it some extra flavour, i also added a dash of chilli powder - just to give it the tiniest kick!


MayaRoseX's picture
5th Jan, 2017
Could you bake this in the oven?
R M's picture
25th Jun, 2018
Found the original recipe quite bland, so on the second try I added 250g of diced chestnut mushrooms and about 1 leek, diced, to the onions and garlic frying in the pan. Then I added about a glass of single cream that I had left in the fridge to the tomato mixture in the pan after the veggies have softened, and simmered everything in the sauce for about 10 mins meld the flavours. Then mixed in pasta to be baked etc. Turned out much more flavourful
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