Cheesy Tomato Pasta Bake Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

350g cavatappi, macaroni or other tubular pasta
120ml milk
200ml creme fraiche
50g grated Cheddar cheese
50g grated Parmesan cheese
100g defrosted petit pois
300g jar Dallaglio by Sacla' Tricolore Pasta Sauce
40g butter
75g black olives
1 tsp fresh breadcrumbs
Salt & ground black pepper

Instructions

Put a pan of salted water on to boil for the pasta. Cook the cavatappi according to the pack instructions until al dente.

Meanwhile, melt the butter for the topping in a frying pan over a moderate heat, add breadcrumbs and cook until crisp and golden for 3-4 minutes, stirring often. Remove from the heat, then season, and stir in the Parmesan.

In another pan combine the creme fraiche, milk, pasta sauce and the two cheeses. Heat gently for a couple of minutes, stir occasionally, then season.

Drain the pasta, return it to the pan, pour over the sauce, add the peas and pour into an ovenproof dish.

Refrigerate for up to 24 hours until you are ready to cook.

Preheat the oven to 200’c, 400’F, Gas mark 6 . Bake the pasta dish for 20-30 minutes until everything is golden and piping hot. Don’t wait a moment longer. Tuck in.