Baked Cheese, Baby Plum Tomato and Pesto Pasta
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Baked Cheese, Baby Plum Tomato and Pesto Pasta

Baked Cheese, Baby Plum Tomato and Pesto Pasta

with Rocket and Chilli

Our Baked Cheese, Baby Plum Tomato and Pesto Pasta is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Climate Conscious
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

100 grams

Greek Style Salad Cheese

(Contains Milk)

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 sachet(s)

Dried Oregano

1 pinch

Chilli Flakes

75 grams

Creme Fraiche

(Contains Milk)

32 grams


(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water

1 tsp


30 grams



Nutritional information

Energy (kJ)3428 kJ
Energy (kcal)819 kcal
Fat46.2 g
of which saturates26.9 g
Carbohydrate73.9 g
of which sugars8.7 g
Protein25.9 g
Salt2.29 g
Always refer to the product label for the most accurate ingredient and allergen information.


Oven dish
Large Saucepan
Potato Masher


Start the Prep

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Peel the garlic, leaving the cloves whole. 

Time to Bake

In an appropriately sized ovenproof dish, combine the baby plum tomatoes and garlic cloves. Drizzle with oil, season with salt and pepper, then mix well.  

Place the Greek style salad cheese in the centre of the mixture.

Bake on the middle shelf of your oven until the tomatoes are bursting and the cheese is turning golden, 25-30 mins.

Simmer the Pasta

Meanwhile, pour the water from the kettle into a large saucepan. Add 1/2 tsp salt and bring to the boil.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, reserve some pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it from sticking.

Make your Sauce

Once the cheese is golden, remove the dish from the oven and add the sugar and butter (see pantry for both amounts). Sprinkle with the dried oregano and chilli flakes (add less if you prefer things milder).

Use a potato masher or fork to mash the cheese, garlic and tomatoes together into a chunky sauce.

Finishing Touches

Once the sauce has a chunky consistency, stir in the cooked pasta, reserved pasta water (see pantry for amount), creme fraiche, fresh pesto and hard Italian style cheese.

Season with salt and pepper, then mix well until creamy. Add a splash of water if you feel it needs it.


Divide the cheesy baked pasta between your bowls.

Top the pasta with the rocket leaves and drizzle with the oil (if you have any) to finish.