MODULAR TEST -Veggie Rigatoni Bake with Feta Crumb and Rocket Salad
- Sulphites
- Cereals containing gluten
- Milk
- Egg
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Bell Pepper
½ pot(s)
Dried Italian Herbs
100 grams
Feta Cheese
200 grams
Rigatoni Pasta
2 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
25 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
40 grams
Wild Rocket
1 unit(s)
Courgette
(May contain traces of: Celery)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 unit(s)
Red Onion
1 carton(s)
Finely Chopped Tomatoes with Basil
Nutritional information
Instructions
Preheat your oven to 200 degrees. Halve, peel and thinly slice the red onion. Trim the courgette and slice into 1cm thick rounds. Halve the red pepper and discard the core and seeds. Chop into 1cm sized chunks. Peel and grate the garlic (or use a garlic press).
Heat a frying pan over high heat (no oil!). When hot, add the courgette slices and cook until charred, 3 mins on each side. When ready, transfer to a plate, drizzle with olive oil and season with salt and pepper. Keep to one side. Pop a large saucepan of water onto boil and add 0.5tsp of salt.
Return the frying pan to high heat and add a splash of oil. Add the onion and red pepper and cook, stirring occasionally until softened, 5-6 mins. MODULAR: If you have bacon lardons, cook them with the onion and pepper. Once the veggies are softened, add the garlic and Italian herbs. Cook for a minute more. Add the chopped tomatoes, and simmer until the sauce is thick and tomatoey, 10-12 mins.
When your water is boiling, add the rigatoni and cook until tender, 12 mins. Once cooked, drain in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together. Meanwhile, crumble the feta into a small bowl and add the panko breadcrumbs, the hard Italian cheese, a good glug of olive oil and season with black pepper. Mix well.
When the sauce is ready and the pasta is cooked, mix them together and season to taste with salt and pepper. Transfer to an ovenproof dish and top with the charred courgette slices. Sprinkle the feta crumb on top and bake in the oven until the top is golden, 6-8 mins.
Meanwhile, pop the rocket in a bowl and drizzle on the balsamic vinegar and a drizzle of olive oil. Toss just before serving. When the pasta bake is ready, Share between your plates serve the rocket on top or alongside. Enjoy!
