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Tomato Macaroni Pasta

Tomato Macaroni Pasta

with Cheddar Cheese and Carrot Sticks | Serves 2
Recipe Development Team
Recipe Development TeamUpdated on September 15, 2025
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Calories
: 
473 kcal
Protein
: 
17.7g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Macaroni

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

125 grams

Baby Plum Tomatoes

2 unit(s)

Carrot

30 grams

Mature Cheddar Cheese

(Contains: Milk)

120 grams

Marinara Sauce

Energy (kJ)1981 kJ
Energy (kcal)473 kcal
Fat7.4 g
of which saturates3.9 g
Carbohydrate81.4 g
of which sugars14.5 g
Dietary Fibre6.7 g
Protein17.7 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Chopping Board
•Mixing Bowl
•Box Grater
•Peeler
•Knife
•Colander

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the macaroni.

b) When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins. 

2

a) Meanwhile, quarter the baby plum tomatoes. 

b) Peel and trim the carrot, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.

c) Grate the Cheddar cheese.

3

a) Once the pasta is cooked, drain in a colander and pop back in the pan. Mix through the marinara sauce and the quartered baby plum tomatoes.

b) Divide your tomato pasta between your serving dishes and top with the grated cheese.

c) Serve your carrot batons as a side for your pasta.

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