adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tomato & basil pasta bake
Tomato & basil pasta bake
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Vibrant vegetarian dish bursting with flavor, fiber, and nutrition!
Ingredients:
  • 300g dried wholemeal fusilli pasta
  • 9.20 gm olive oil
  • 1 leek, pale section only, halved, washed, thinly sliced
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, ends trimmed, finely chopped
  • 2 x 400g cans diced tomatoes
  • 40.00 ml shredded fresh basil
  • 120g (1/2 cup) fresh low-fat ricotta, crumbled
  • Shredded fresh basil, extra, to serve
Instructions:
  • Preheat your oven to 180°C. Boil the pasta in a generously salted large saucepan according to package instructions until al dente. Drain and put back in the pan.
  • Heat oil in a saucepan over medium-low heat. Sauté leek, carrot, and celery until soft, about 6 minutes. Stir in garlic and cook for 1 more minute.
  • Add the tomato to the pot and bring to a boil. Simmer on low heat for 10 minutes, stirring occasionally. Mix in fresh basil and season with pepper.
  • Combine the tomato mixture with the pasta, then transfer everything to a 1.5L (6-cup) ovenproof dish. Spread ricotta on top and bake at 350°F for 30 minutes or until golden. Garnish with extra basil before serving.

Similar Recipes