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Baked Pasta Tricolore with Roasted Pepper Pesto

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.
Profile Serves: 4
Icon/Time On the table in: 50 mins
Gluten Free
Pescatarian
Vegetarian
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Ingredients

  • 400g Conchiglie
  • 190g jar Sacla’ Roasted Pepper 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

Method

  1. Preheat the oven to 200°C/400°F/gas 6. In a large pan of boiling, salted water, cook the pasta to your liking
  2. 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
  3. 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
  4. Add the tomatoes, turn down the heat and simmer for 15 minutes
  5. Season with salt and pepper, then stir in the spinach and simmer until the spinach is wilted
  6. Stir in the pasta mixture, then tip everything into a baking dish
  7. Scatter with the torn mozzarella and Parmesan and drizzle with the oil from the peppers
  8. Bake in the oven for 10 to 15 minutes until bubbling and golden.
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