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

Baked Cheese, Baby Plum and Pesto Pasta

with Rocket and Chilli

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!

Tags:
Veggie
Allergens:
Milk
•Cereals containing gluten
•Egg
•Sulphites

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 Time30 minutes
Cooking time10 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)

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water

1 tsp

Sugar

30 grams

Butter

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Nutritional information

Energy (kJ)3146 kJ
Energy (kcal)752 kcal
Fat35.4 g
of which saturates19.7 g
Carbohydrate79.5 g
of which sugars15.5 g
Protein25.3 g
Salt2 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 the cheese is golden, remove the dish from the oven and stir in 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 your bowls and drizzle over the pesto. Sprinkle over the chilli flakes (add less if you'd prefer things milder).

Top the pasta with the rocket leaves and drizzle with the balsamic glaze to finish. 

Enjoy!