Penne pasta and tomato bake recipe

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  • Serves 6
  • 15 mins to prepare and 50 mins to cook
  • 493 calories / serving
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Everyone loves a rich, comforting pasta bake, and this recipe is easy enough to make for a midweek dinner. The penne pasta is cooked with a rich tomato sauce and topped with oozy, melting cheese.

  1. In a large pan, heat the oil over a medium heat. Fry the onion, carrot and celery for 5 mins, or until softened. Add in the garlic and cook for a further 2-3 mins. 
  2. Turn the heat up and add in the balsamic vinegar and bubble until reduced. Add the oregano, tinned tomatoes and 350ml water and bring to the boil. Turn down the heat and simmer for 20 mins, then remove from the heat. 
  3. Meanwhile, bring a pan of salted water to the boil and cook the penne following the pack instructions. Preheat the oven to gas 6, 200°C, fan 180°C. 
  4. Use a handheld blender to blitz the soup until smooth then season well. Stir in the drained pasta then transfer everything to a large baking tin. Top with the cheese and bake in the oven for 15 mins, or until golden and the sauce has reduced.

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  • Ingredients

  • 500g penne pasta
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 2 garlic cloves, finely sliced
  • 2 tbsp balsamic vinegar
  • 1 tbsp dried oregano
  • 2 x 400g tins chopped tomatoes
  • 100g mature Cheddar, grated
  • 100g red Leicester, grated
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  • Energy 2075kj 493kcal 25%
  • Fat 14.7g 21%
  • Saturates 7.7g 39%
  • Sugars 9.2g 10%
  • Salt 1.2g 19%

of the reference intake
Carbohydrate 69g Protein 20.8g Fibre 5.1g

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