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Tomato & basil pasta bake

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tomato-basil-pasta-bake
  • 4Servings
  • 10 mPrep Time
  • 50 mCook Time
  • 60 mReady In



Print Recipe

Perfect for vegetarians, this tasty meal is packed with flavour, fibre and nutrients.

Credit by: KingOfChef

Ingredients

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Nutrients

1320 kj ENERGY
6.5g FAT TOTAL
2g SATURATED FAT
13g FIBRE
14g PROTEIN
48g CARBS (TOTAL)




Steps to cook

  • Step 1

    Preheat oven to 180°C. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan.

  • Step 2

    Meanwhile, heat the oil in a saucepan over medium-low heat. Add the leek, carrot and celery, and cook, stirring, for 6 minutes or until soft. Add the garlic and cook, stirring, for 1 minute.

  • Step 3

    Add the tomato and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 10 minutes. Stir in the basil. Season with pepper.

  • Step 4

    Add the tomato mixture to the pasta and toss to combine. Transfer to a 1.5L (6-cup) capacity ovenproof dish. Top with ricotta. Bake in oven for 30 minutes or until golden. Top with extra basil to serve.

Tips & variations

  • To freeze, cover cooled pasta bake with 2 sheets of plastic wrap and freeze for up to three months. Thaw overnight in fridge. Preheat oven to 180°C. Unwrap and cover with foil. Bake for 30 minutes.




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