Rigatoni with Tomato, Basil & Mozzarella
This pasta bake is perfect for a mid-week family meal. The whole family will love this dish, If you wish you could spice it up by adding some chilli.
Egg-free
Ingredients
2 tbsp olive oil
1/2 red pepper, finely diced
1 onion, finely diced
2 cloves garlic, crushed
600g chopped tinned tomatoes
1 tbsp tomato purée
1 tsp honey
3 tbsp fresh basil, chopped
2 tbsp mascarpone
40g parmesan cheese, grated
150g rigatoni
50g mozzarella pearls
1/2 red pepper, finely diced
1 onion, finely diced
2 cloves garlic, crushed
600g chopped tinned tomatoes
1 tbsp tomato purée
1 tsp honey
3 tbsp fresh basil, chopped
2 tbsp mascarpone
40g parmesan cheese, grated
150g rigatoni
50g mozzarella pearls
Method
- Heat the oil in a saucepan. Add the onion and pepper and fry for 10 minutes. Add the garlic and fry for 30’seconds.
- Add the tomatoes, tomato purée, honey and bring up to the boil. Simmer for 10 minutes , then purée until smooth.
- Add the basil mascarpone and half of the Parmesan cheese.
- Cook the pasta according to the packet instructions . Drain and add to the sauce. Mix well and add the mozzarella.
- Spoon into a small dish . Sprinkle with the remaining Parmesan. Place under a hot grill for 5 minutes.
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