Name: Spicy cheese & tomato bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 400g pasta shapes- we used amori (spirals); 190g jar sundried tomato pesto; 1-2 red chillies deseeded and chopped; 250g large cherry tomato halved; 1 tsp smoked paprika; 50g grated parmesan (or vegetarian alternative); 150g tub goat's cheese chopped

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Spicy cheese & tomato bake

Spicy cheese & tomato bake

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.11 ratingsRate

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

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

400g pasta

shapes- we used amori (spirals)
190g jar sundried tomato pesto
1-2 red chillies

deseeded and chopped
250g large cherry tomato

halved
1 tsp smoked paprika
50g grated parmesan

(or vegetarian alternative)
150g tub goat's cheese

chopped

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Nutrition: per serving

kcal603
fat30g
saturates11g
carbs57g
sugars6g
fibre3g
protein26g
salt2.2g

Method

step 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.
step 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 TIPS

PREPARE AHEAD

Can be prepared the day before and chilled until needed for baking.

Recipe from Good Food magazine, June 2013

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A star rating of 4.5 out of 5.11 ratings

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