Tomato Pasta Bake

Jump to Recipe

I found this tomato pasta bake recipe on the Tesco Real Food website after searching on Google for pasta bakes.   It's that time of year when comfort food is needed and sometimes there's nothing better than a bowl of comforting pasta...especially when there's a pile of cheese on top!   When I read the recipe, I already had everything in the fridge and store cupboard, so it was meant to be.

The tomato sauce is deliciously rich and flavourful and is paired perfectly with a mountain of cheese that just melts...YUM!  

Tips

• The original recipe uses penne pasta…but I didn’t have enough so used a bag of rigatoni instead.   I also think fusilli or farfalle would work well too.
• This tomato pasta bake recipe is easily adapted if you’re cooking for less or more people.

Other Recipes

You might also like to try:

• pasta dishes
• vegan and vegetarian dishes

Recent New Recipes

Category Spotlight...

CHRISTMAS RECIPES

On here you'll find loads of delicious recipes, including ideas for gifting. Do you know what sides you want to make for the big day or over the festive season? There's so many to pick from and I always make too much!!

Browse Christmas recipes

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 2 garlic cloves, finely sliced
• 2 tbsp balsamic vinegar
• 1 tbsp dried oregano
• 2 x 400g tins chopped tomatoes
• 350ml water
• 500g pasta of your choice (see Tips)
• salt and freshly ground black pepper
• 100g extra mature cheddar, grated
• 100g red leicester cheese, grated

Instructions

1. Heat the oven to 200C/fan 180C/gas 6. In a large casserole pot, heat the oil over a medium heat. Fry the onion, carrot and celery for 5 minutes, or until softened. Add in the garlic and cook for a further 2 to 3 minutes. 
2. Turn the heat up and add in the balsamic vinegar and bubble until reduced. Add the oregano, tinned tomatoes and 350ml water and bring to the boil. Turn down the heat and simmer for 20 minutes, then remove from the heat. 
3. Once the tomato sauce has been cooking for 10 minutes, cook the pasta following the pack instructions, in a large saucepan of boiling salted water, then drain.
4. When the sauce is cooked, use a stick blender to blitz the sauce until smooth then season well, to taste. Stir in the drained pasta then transfer everything to a large ovenproof dish. Top with the cheese and bake in the oven for 15 minutes, or until golden and the sauce has reduced.

Recipe Collection Spotlight...

8 FESTIVE SIDES

I don't know about you, but I ALWAYS make too many side dishes on Christmas Day...I can't help myself, we have too many favourites!! This collection has 8 festive sides for you to make and enjoy...and remember, it's always good to have leftovers!!

Browse the collection

Tomato Pasta Bake

By: Deborah

The tomato sauce is deliciously rich and flavourful and is paired perfectly with a mountain of cheese that just melts!

PREP: 15 minutes minutes

COOK: 50 minutes minutes

TOTAL: 1 hour hour 5 minutes minutes

Course: Main

Cuisine: Italian

Servings: 6 people

PRINT RECIPE PIN RECIPE RATE RECIPE

Cook ModePrevent your screen from going dark

0.5x1x2x3x

Ingredients

• 1 tbsp olive oil
• 1 onion diced
• 1 carrot peeled and diced
• 1 celery stalk diced
• 2 garlic cloves finely sliced
• 2 tbsp balsamic vinegar
• 1 tbsp dried oregano
• 2 x 400g tins chopped tomatoes
• 350ml water
• 500g pasta of your choice (see Notes)
• salt and freshly ground black pepper
• 100g extra mature cheddar grated
• 100g red leicester cheese grated

Instructions

• Heat the oven to 200C/fan 180C/gas 6. In a large casserole pot, heat the oil over a medium heat. Fry the onion, carrot and celery for 5 minutes, or until softened. Add in the garlic and cook for a further 2 to 3 minutes.
• Turn the heat up and add in the balsamic vinegar and bubble until reduced. Add the oregano, tinned tomatoes and 350ml water and bring to the boil. Turn down the heat and simmer for 20 minutes, then remove from the heat.
• Once the tomato sauce has been cooking for 10 minutes, cook the pasta following the pack instructions, in a large saucepan of boiling salted water, then drain.
• When the sauce is cooked, use a stick blender to blitz the sauce until smooth then season well, to taste. Stir in the drained pasta then transfer everything to a large ovenproof dish. Top with the cheese and bake in the oven for 15 minutes, or until golden and the sauce has reduced.

Notes

• The original recipe uses penne pasta…but I didn’t have enough so used a bag of rigatoni instead.   I also think fusilli or farfalle would work well too.
• This tomato pasta bake recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:

• pasta dishes
• vegan and vegetarian dishes

KEYWORDS cheese and tomato, comfort food, pasta bake, vegetarian, winter warmer

Tried this recipe?Please consider Leaving a Review!