Roasted Tomato, Carrot & Cheese Shell Pasta

Roasted Tomato, Carrot & Cheese Shell Pasta

Make sure to use Piccolo Cherry Tomatoes in this Roasted Cherry Tomato, Carrot & Cheese Shell Pasta, as they give this sauce a natural sweetness that babies & toddlers love. This versatile dish not only makes a for a nutritious pasta sauce but also transforms into a great soup that freezes beautifully for busy days.

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2 x 220g packets Piccolo cherry tomatoes
150g carrots, peeled and sliced
2 small onions, sliced
4 cloves garlic, sliced
3 tbsp olive oil
200ml hot chicken and vegetable stock
2 tbsp cream cheese
25g Cheddar cheese, grated
25g Parmesan, grated (or vegetarian alternative)
150g shell pasta


  1. Preheat the oven to 180 Fan.
  2. Put the tomatoes, carrots, onion, garlic and olive oil into a baking sheet. Mix together and season lightly. Roast in the oven for 20-25 minutes.
  3. Put the roasted vegetables into a saucepan. Add the hot stock and bring up to the boil. Simmer for 2-3 minutes and then blend using a stick blender. Stir in the cream cheese and cheeses.
  4. Cook the pasta shells in boiling water according to the packet instructions, drain and add to the sauce.

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