Cheesy Roasted Tomato Pasta Bake
Using a roasted tomato sauce takes the simple, homely, pasta bake to a new level. But it's still incredibly easy to make.
Ingredients
- 160-240 g dried tubular pasta e.g. tortiglione, rigatoni, penne
- salt
- 1 recipe homemade Roasted Tomato Sauce see instructions & Recipe Notes for link to recipe
- 20 g butter
- 150 g ball of mozzarella cheese squeezed dry then roughly torn
- 40 g semi hard goat's cheese or other hard/semi hard cheese e.g. Cheddar
- 30 g Parmesan cheese finely grated, plus extra for sprinkling
- 1 large handful fresh basil leaves roughly torn
- freshly ground black pepper
- extra virgin olive oil for drizzling
Instructions
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Preheat the oven to 220C /200C Fan/Gas 7.
Put inside a shallow ovenproof dish to heat up.
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Put a large pan of water on to boil.
Add a handful of salt, then stir in the dried pasta.
Cook until the pasta is only just tender then drain.
Return the pasta to the saucepan.
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Off the heat, stir in the Roasted Tomato Sauce, butter, cheeses, and basil leaves.
Season with black pepper, taste, and add salt if necessary.
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Put the pasta and sauce into the preheated dish, sprinkle with the reserved Parmesan and drizzle with extra virgin olive oil.
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Place in the oven and cook until bubbling hot all the way through (15-25 min).
Serve with salad.
Recipe Notes
Use this recipe to make the Roasted Tomato Sauce. The sauce can be made 3-4 days in advance, or up to a month if frozen.