Tomato and Cheese Pasta Bake
Pasta in a garlicky tomato and oregano sauce, baked under a blanket of melting cheddar and mozzarella.
- 40 minto make
- 4portions
- Easyto cook
- Vegetariandiet
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Ingredients
For 4 portions
- 350g pasta (dry)
- 800g canned tomatoes
- 1 medium onions
- 2 cloves garlic
- 1 Tbsp olive oil
- 1 Tsp oregano
- 100g cheddar cheese
- 1 ball mozzarella cheese
Method
- Preheat the oven to 200 °C. Cook the pasta for 2 minutes less than the packet instructions, then drain.
- Heat the olive oil in a pan. Add the chopped onion and cook for 5 minutes until soft. Add the garlic and cook for 1 minute.
- Add the canned tomatoes and oregano. Simmer for 10 minutes until slightly thickened. Season with salt.
- Mix the drained pasta with the tomato sauce and tip into a baking dish.
- Tear or grate the mozzarella and cheddar over the top.
- Bake for 20 minutes until the cheese is golden and bubbling. Rest for 5 minutes before serving.
Nutrition
| A portion (387g) | 100g | |
|---|---|---|
| Energy | 600 kcal | 155 kcal |
| Protein | 26.7g | 6.9g |
| Carbohydrate | 78.6g | 20.3g |
| of which sugars | 9.7g | 2.5g |
| Fat | 20.1g | 5.2g |
| of which saturates | 9.3g | 2.4g |
| Fibre | 7.4g | 1.9g |
| Salt | 1g | 0.3g |
Footprint
| A portion | 1kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.7kg | 2kg |
| Nutrient pollution (N eq) | 5g | 10g |
| Land use for a year | 0.7m² | 2m² |
| Water use | 700L | 2,000L |
Rounded to 1 significant figure. How we work it out.
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