Can't choose between pizza or pasta? Here's your answer. For this pepperoni delight, you'll bake tortiglioni with tomato sauce, cheddar, melty mozzarella and crispy pepperoni ‘til bubbling and golden.
Prep Time
35 min
Cuisine
American
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Pork, pork fat, salt, paprika, spices, dextrose, maltodextrin, spice extracts, antioxidant: Sodium Ascorbate, Rosemary Extract, preservative: Sodium Nitrite. Prepared with 110g pork per 100g of finished product.
Allergens
Allergens highlighted by † (milk, gluten, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9
Boil a kettle
Peel and finely slice the red onion[s]
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
2
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the sliced onion and pepper with a pinch of salt and cook for 5-6 min or until starting to soften
3
While the onion and pepper are cooking, add the tortiglioni to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite
Once cooked, drain the tortiglioni
Re-boil half a kettle
4
Slice the cherry tomatoes in half
Dissolve the tomato paste and Knorrchicken stock cube[s] in 200ml [350ml]boiled water – this is your tomato stock
5
Once the onion and pepper has softened, add the tomato stock to the pan with the sliced cherry tomatoes and dried oregano and cook for 2-3 min or until thickened
Once thickened, stir the cooked tortiglioni through the tomato sauce and season generously with black pepper
6
Meanwhile, grate the cheddar cheese
Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can)
Tear the drained mozzarella into rough, bite-sized pieces
7
Transfer the pasta to an oven-proof dish and top with the grated cheddar and tornmozzarella
Lay the pepperoni slices over the top then put the dish in the oven for 15-20 min or until golden on top – this is your cheesy pepperoni pasta bake
While the oven works its magic, roughly tear the basil leaves
8
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