Cooked - No-boil Sundried Tomato & Red Pepper Pasta Bake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

No-boil Sundried Tomato & Red Pepper Pasta Bake

1.0

500g pasta, i use Mafalda corte

250g cherry tomatoes

1 tsp dried oregano

500ml HOT veg stock (1 stock cube)

150g ball fresh mozzarella, or a large handful of pre-grated

20g grated parmesan

40g breadcrumbs

A few tbsp olive oil

3 roasted red peppers

2-3 tbsp sundried tomatoes/paste

2 heaped tbsp mascarpone

1 tin chopped/plum tomatoes

2 cloves garlic

1tsp salt

Preheat the oven to 220c
Place the pasta, cherry tomatoes, stock and oregano in a large, oven-proof dish
Blend together the sauce ingredients until smooth and pour over the pasta
Refill the blender up to the 250ml line with water and add to the dish too
Mix thoroughly then cover tightly with tin foil and cook in the oven for 30mins
After 30mins, remove from the oven and give it a good stir. It should be saucy and the pasta should be cooked al-dente at this point (try a piece to check!)
Sprinkle over the parmesan and breadcrumbs, then tear over the mozzarella
Drizzle generously with olive oil and place back in the oven (uncovered) for another 20mins until the pasta is cooked and the top is golden

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta Bake

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 72 weeks ago

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