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Jamie says: 'We’re all on our own journey when it comes to food waste, but on the whole we continue to throw away perfectly good food. So I’m sharing three simple recipes that use up those odds and ends. Enjoy!' See method
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Preheat the oven to gas 4, 180°C, fan 160°C. Place a large ovenproof frying pan on a medium-high heat with 1 tbsp olive oil. Peel and finely slice the garlic and add to the pan with the vegetable base mix, squash and chilli sauce. Cook for 10 mins, stirring occasionally, or until softened.
Scrunch in the tinned tomatoes with 1 tin’s worth of water. Bring to the boil, then reduce to a simmer. Meanwhile, cook the pasta in a pan of salted boiling water for 2 mins less than the pack instructions. (You want it a little underdone as it will keep cooking in the oven.)
Drain the pasta and stir into the sauce. Grate in half of the cheese, season to perfection and mix. Spoon over bombs of red pesto, grate over the remaining cheese and bake for 25-30 mins or until golden and bubbling.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Jamie Oliver recipes
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