Spicy cheese & tomato bake

Spicy cheese & tomato bake

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(7 ratings)

Prep: 15 mins Cook: 35 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal603
  • fat30g
  • saturates11g
  • carbs57g
  • sugars6g
  • fibre3g
  • protein26g
  • salt2.2g
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  • 400g pasta shapes- we used amori (spirals)



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 190g jar sundried tomato pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 1-2 red chillies, deseeded and chopped
  • 250g large cherry tomato, halved
  • 1 tsp smoked paprika
  • 50g grated parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 150g tub goat's cheese, chopped


  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.

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Comments, questions and tips

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6th Jan, 2020
PS I don’t preheat the oven before putting the tomato mix in or they can get *very very* soft!
6th Jan, 2020
This is on our regular rotation. I found that the tomatoes weren’t quite softening enough, so I now put the pesto & tomato mix in the oven to pre-cook for a bit while the pasta is cooking. I also use light soft cheese in place of goats cheese, and wholewheat pasta to make it more filling. Without the chilli it’s also very popular with our picky preschooler!
Sarahmania's picture
25th Jan, 2018
Made for the first time last night and think this will be repeated again and again. Personally, I didn't like the addition of the cherry tomatoes but would keep the same other than that. The background flavour of the paprika was delicious. Highly recommended.
3rd Jul, 2015
Great recipe that has become a family favourite. My daughter found the recipe as she was starting to cook and it's become her signature dish! Quick to prepare, it be made ahead and put in oven at last minute so very family friendly! We've not varied it much as its so good as it is but will try with other ingredients at some point.
yorkshirejen's picture
12th Mar, 2015
Fantastic, especially with chunks of frazzled chorizo for a non-veggie version. I always finish mine with a handful of breadcrumbs under the last bit of parmesan too, for extra crunch.
5th Mar, 2015
This dish is absolutely delicious. The whole family loved it (toddler included). Will definitely make regularly.
10th Oct, 2013
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).
5th Sep, 2013
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 ♥
9th Aug, 2013
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.
24th Jul, 2013
Really tasty, would use less pasta next time, maybe 300g would be enough.
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31st Aug, 2018
Even nicer with some fried chorizo in
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