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3 Cheese Veg-Packed Wholewheat Pasta Bake

3 Cheese Veg-Packed Wholewheat Pasta Bake

Rating
5rating out of 5

(97 reviews from our customers)

Prep Time

25 min

Cuisine

Italian

Layer this wholewheat courgette pasta with not one, but three cheeses for a tasty midweek bake that's packed with fresh veg.

Prep Time

25 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
2 garlic cloves
basil 3.18
10g basil
Mozzarella-ball
1 mozzarella ball (125g) †
Courgette
1 courgette
Cheddar-cheese
40g cheddar cheese †
Cherry-tomatoes
125g cherry tomatoes
dried basil
1 tsp dried basil
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
35g grated Italian hard cheese
35g grated Italian hard cheese †
Kallo vegetable stock cube
1 Kallo vegetable stock cube †
Tomato-paste
1 tomato paste sachet (16g)
can of chopped tomatoes 1
1 can of finely chopped tomatoes (210g)
wholewheat penne
150g wholewheat penne †
You Will Need
Oven-proof dish, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 10g basil
  • 125g mozzarella ball<span class="strong">†</span>
  • 1 courgette
  • 40g cheddar cheese<span class="strong">†</span>
  • 125g cherry tomatoes
  • 1 tsp dried basil
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • Kallo vegetable stock cube<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 1 can of finely chopped tomatoes (210g)
  • 150g Wholewheat penne<span class="strong">†</span>
Typical Values per 100g per serving
Energy 598 kJ
141 kcal
2701 kJ
636 kcal
Fat
of which saturates
5.8 g
3.7 g
26.4 g
16.9 g
Carbohydrate
of which sugars
14.2 g
2.5 g
64 g
11.4 g
Fibre 1.9 g 8.8 g
Protein 7.7 g 34.6 g
Salt 0.73 g 3.3 g
*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.
Ingredients contain
1 garlic clove
garlic
10g basil
basil (100%)
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
1 courgette
courgette
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
125g cherry tomatoes
cherry tomatoes
1 tsp dried basil
100% basil
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
Kallo vegetable stock cube
sea salt, potato starch, sustainable palm oil, sugar, vegetables (6.8%) (celery, onion, parsnip, tomato), sunflower oil, yeast extract, caramelised sugar, herbs and spices (lovage, turmeric, parsley, black pepper)
1 tomato paste sachet (16g)
tomatoes
1 can of finely chopped tomatoes (210g)
Tomato, acidity regulator: citric acid
150g Wholewheat penne
whole durum wheat semolina (gluten), water
Allergens
  • Allergens highlighted by † (milk, sulphites, celery, gluten)

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 chop (or grate) the garlic

2

Add the wholewheat penne to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite

Once cooked, drain the wholewheat penne

Re-boil a kettle

3

While the pasta is cooking, chop the courgette[s] into quarters lengthways, then slice finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced courgette with a pinch of salt and cook for 4 min or until beginning to soften

4

Meanwhile, dissolve the Kallo vegetable stock cube[s], dried basil, balsamic vinegar, tomato paste and 1 tsp [2 tsp] sugar in 100ml [150ml] boiled water – this is your stock

Cut the cherry tomatoes in half

5

Once the courgette is beginning to soften, add the chopped garlic to the pan and cook for 30 secs

Add the stock with the halved cherry tomatoes and chopped tomatoes and bring to the boil over a high heat

Season with a pinch of salt and a generous grind of black pepper and cook for 3-4 min further

6

Grate the cheddar cheese

Drain and tear the mozzarella into rough bite-sized pieces

Chop the basil finely, including the stalks

7

Add the drained wholewheat penne to the sauce with the chopped basil (save some for garnish!) and mix it up

Add half the pasta to an oven-proof dish, then top with the grated cheddar

Top with the remaining pasta, torn mozzarella and grated Italian hard cheese and put the tray in the oven for 5-10 min or until all the cheese has melted – this is your 3 cheese veg-packed pasta bake

8

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Serve the 3 cheese veg-packed pasta bake topped with the reserved chopped basil and a grind of black pepper and enjoy!

Taste familiar? This is one of our Everyday Favourites, available every week, but with a wholewheat twist!

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