FoodCoop Recipes
Cherry Tomato Pasta Bake
Prep
20 minutes
Cook
40 minutes
Serves
4
Ingredients
1 tbsp olive oil
2 onions, peeled and chopped
2 courgettes, halved and thinly sliced
1-2 cloves garlic, peeled and crushed
225g pack cherry tomatoes, halved
250ml passata
1 tsp sugar
1 tsp balsamic or red wine vinegar
350-400g pasta
125g mozzarella, torn
Method
Preheat the oven to 180ºC/fan 160ºC/Gas 4.
Heat the oil and soften the onions for 5 minutes. Add the courgettes and garlic and cook for 5 minutes, stirring. Add the tomatoes, passata, sugar and vinegar, cover and cook for 15 minutes.
Cook the pasta following the pack instructions, drain, then add the tomato mix. Spoon into an ovenproof dish, top with mozzarella and bake for 15 minutes.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
515 | 11.7g | 5.4g | 11.0g | 0.4g |
Medium · 17% | Medium · 27% | Low · 12% | Medium · 7% |
Approx. per serving. % of your guideline daily amount. One serving = 1 of your 5-a-day.
