Baked Pasta Tricolore with Roasted Pepper Pesto

On the table in 70mins

Serves 4


  • 400g Conchiglie
  • 190g jar Sacla’ Roasted Pepper Pesto
  • 175g Sacla’ Antipasti Trio of 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 Parmesan, grated


  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 Sacla’ 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.

Fresh Tomato & Chilli Pesto Pasta Bake with Grated Halloumi

Make it

Tuna & Basil Pesto Pasta Bake

Make it

Olive Pesto Pasta with Roasted Broccoli, Lemon Zest and Mozzarella

Make it

Olive Pesto Pasta with Parsley

Make it

Roasted Pepper Pasta with Olives, Capers and Pine Nuts

Make it