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

Baked Cheese, Bacon, Baby Plum and Pesto Pasta

with Rocket and Chilli

Recipe Development Team
Recipe Development TeamPublished on December 22, 2023

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

Allergens:
Milk
Cereals containing gluten
Egg
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Medium Tomato

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

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Fresh Pesto

(Contains: Milk)

1 pinch

Chilli Flakes

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar

30 grams

Butter

100 milliliter(s)

Reserved Pasta Water

Nutritional information

Energy (kJ)3634 kJ
Energy (kcal)868 kcal
Fat44.5 g
of which saturates22.5 g
Carbohydrate80.4 g
of which sugars15.6 g
Protein33 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Oven dish
Large Saucepan
Potato Masher

Instructions

Start the Prep
1

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

Cut the medium sized tomatoes into 2cm chunks. 

Peel and grate the garlic (or use garlic press). 

Time to Bake
2

In an appropriately sized ovenproof dish, combine the tomato chunks, baby plum tomatoes and garlic.

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
3

Meanwhile, pour the water from the kettle into a large saucepan. Add 0.5 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
4

Once cooked, remove the dish from the oven and add the sugar and butter (see pantry for both amounts). Sprinkle with the dried oregano.

Use a masher to crush the cheese, garlic and tomatoes together into a chunky sauce.

Finishing Touches
5

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

Season with salt and pepper, then mix well until creamy. 

Serve
6

Divide the pasta between bowls and drizzle over the pesto. Sprinkle over the chilli flakes (add less if you'd prefer things milder).

Top the pasta with the bacon lardons and rocket leaves, then drizzle with the balsamic glaze to finish. 

Enjoy! 

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