Three Cheese Pasta Bake


  1. Preheat the oven to 180 fan. Chuck the pasta in a large, shallow pan and add the cherry tomatoes, half the basil, tinned tomatoes, mascarpone, red pesto, tomato puree and garlic powder. Pour over the water and give everything a mix around. Cover and bake for 40 minutes, stirring halfway so you get a nice sauce.
  2. Take the pasta out of the oven and add a really good pinch of salt and pepper. Add the spinach and stir together. Return to the oven, without the lid, and cook for 2-3 minutes until the spinach has wilted. Check the seasoning here and add more salt and pepper to taste.
  3. Scatter over the remaining basil and rip over the mozzarella. Grate a good load of Parm over the top and return to the oven for 15-20 minutes or until the cheese is golden and bubbly. Serve immediately.


Serves 4

500g giant pasta shells – Conchiglioni
150g cherry tomatoes, halved
2 large handfuls of torn basil leaves
1 x 400g tin chopped tomatoes
250g mascarpone
2 tbsp red pesto
2 tbsp tomato puree
1 tsp garlic powder
1 tsp chilli flakes (optional)
900ml just boiled water
150g baby spinach
150g mozzarella
Parmesan to serve
Salt and pepper

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Roasted Cauliflower SaladThe Ultimate Chocolate Cake