Vegetarian

Tomato Pasta Bake

Name: Tomato Pasta Bake
Total time: 35 min
Yield: 1
Ingredients: 1 tsp olive oil; 1 clove garlic, peeled and crushed; 2 tsp tomato purée; 200g tinned chopped tomatoes; 1 pinch dried oregano; salt and pepper; 70g dried pasta such as rigatoni, penne or fusilli; 25g low-fat cream cheese; 15g parmesan or hard cheese, finely grated

35 mins

Ingredients

serving

1 serving

1 tsp olive oil
1 clove garlic, peeled and crushed
2 tsp tomato purée
200g tinned chopped tomatoes
1 pinch dried oregano
salt and pepper
70g dried pasta such as rigatoni, penne or fusilli
25g low-fat cream cheese
15g parmesan or hard cheese, finely grated

Method

Preheat the oven to 200ºC. Heat the oil in a saucepan over a medium to high heat, add the garlic and fry for a minute. Stir in the tomato purée, chopped tomatoes and oregano. Simmer gently for 7-8 minutes then remove from the heat and season to taste.

Meanwhile cook the pasta according to the packet instructions then drain, reserving a little of the cooking water. Tip the pasta, cream cheese and a little of the reserved cooking water into the pan with the sauce, stir to combine then tip into an ovenproof dish. Scatter over the parmesan then bake for 15 minutes or until golden brown and bubbling on top. Remove from the oven and serve.