Layer this courgette and tomato pasta with not one, but three cheeses for a tasty and wholesome midweek bake!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.2 g||5.4 g|
|Protein||8.1 g||36.8 g|
|Salt||0.72 g||3.24 g|
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.
Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9
Boil a kettle
Peel and finely chop (or grate) the garlic
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 a kettle
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
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
Tip: Cooking for 2? Save the rest of the vinegar for another recipe!
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
Grate the cheddar cheese
Drain and tear the mozzarella into rough bite-sized pieces
Chop the basil finely, including the stalks
Add the drained tortiglioni 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
Serve the 3 cheese veg-packed pasta bake topped with the reserved chopped basil and a grind of black pepper and enjoy!
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