Baked Pasta Tricolore with Roasted Pepper Pesto
Perfect for plonking in the middle of the table for a family-style meal, this tricolore pasta bake is sure to impress. A jar each of Sacla' Roasted Pepper Pesto and Antipasti Roasted Peppers add a sweet note.
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Cook Time
50 mins
Serves
4
Ingredients
- 400g Conchiglie Pasta
- 190g jar Sacla’ Roasted Pepper & Almond Pesto
- 175g Antipasti Roasted Peppers
- 2 tbsp. olive oil
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- 800g tinned chopped tomatoes
- Salt & black pepper to taste
- 2 handfuls of spinach
- 125g Mozzarella
- 30g vegan Parmesan, grated
How to make the recipe
- Preheat the oven to 200°C/400°F/gas 6. In a large pan of boiling, salted water, cook the pasta to your liking
- Drain well, reserving a few spoonfuls of the cooking water then return to the heat and stir in the Sacla’ Pesto and Antipasti Roasted Peppers
- Heat the olive oil in a large frying pan, add the onion and fry for 10 minutes until softened and golden, then chuck in the garlic and cook for a minute
- Add the tomatoes, turn down the heat and simmer for 15 minutes
- Season with salt and pepper, then stir in the spinach and simmer until the spinach is wilted
- Stir in the pasta mixture, then tip everything into a baking dish
- Scatter with the torn mozzarella and Parmesan and drizzle with the oil from the peppers
- Bake in the oven for 10 to 15 minutes until bubbling and golden.
