Penne pasta and tomato bake recipe

80 ratings Rate
  • Serves 6
  • 15mins to prepare and 40mins to cook
  • 220 calories / serving
  • Freezable
  • Healthy
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This creamy and tomatoey bake with gooey cheese is a delicious midweek dinner.

  1. Pre-heat the oven to 200°C. Heat the olive oil in a large saucepan over a moderate heat. Sweat the onion and garlic for 4-5 minutes until soft, stirring occasionally.
  2. Add the sugar and chopped tomatoes, stirring well, then add the bay leaf and sprigs of thyme. Simmer the sauce for 8-10 minutes until thickened, then season to taste.
  3. Cook the pasta in a large saucepan of boiling, salted water for 6-7 minutes. Drain and cool. Combine the pasta with the sauce in a large mixing bowl and stir in the parsley, mixing well. Spoon into a 30cm x 15cm ovenproof, glass baking dish.
  4. Sprinkle the grated cheese on top and bake for 20-25 minutes until the cheese has melted and the top is golden brown. Remove and serve straight from the dish.

Freezing and defrosting instructions

This recipe is freezable. To defrost, leave for an hour at room temperature.  Bake at 200°C/400°F/Gas Mark 6 for 30 minutes or until heated through.

 


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  • Ingredients

  • 300g penne pasta
  • 50ml olive oil
  • 400g canned chopped tomatoes
  • 1tsp sugar
  • 1 bay leaf
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 sprigs thyme
  • 100g Cheddar, finely grated
  • 1tbsp parsley, finely chopped
  • salt
  • pepper
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  • Energy 928kj 220kcal 11%
  • Fat 7g 10%
  • Saturates 3g 15%
  • Sugars 5g 6%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 32.7g Protein 9.9g Fibre 1.2g

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