Spicy Cheese & Tomato Bake
This dish is a vibrant and satisfying combination of tender pasta, zesty sundried tomato pesto, and a touch of heat from red chilies. The burst of flavor from cherry tomatoes and the creamy richness of goat's cheese take this dish to a whole new level. Baked until golden and bubbling, this pasta bake is sure to become a family favorite at your dinner table.
— Constant Cookbook
Ingredients
- 400g pasta shapes- we used amori (spirals)
- 190g jar sundried tomato pesto
- 1-2 red chillies , deseeded and chopped
- 250g large cherry tomatoes , halved
- 1 tsp smoked paprika
- 50g grated Parmesan (or vegetarian alternative)
- 150g tub goat's cheese , chopped
Instructions
- 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.
- 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.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 603 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 2.2 milligram of sodium
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