'Grab and cook' Creamy Sun-dried Tomato Pasta Bake

by - https://thebatchlady.com/r/5380/

This recipe shows you how to make the pasta sauce and freeze ready to defrost then add pasta and stock and pop straight into the oven. This is brilliant if you have a small freezer and don’t have space to put a whole pasta bake in.

Prep Time
Cook Time
Total Time
Difficulty
Beginner
Cuisine
Various
Servings
4

Nutrition (per serving)

Calories
592kcal
Fat
21.6g
Sat. Fat
10.4g
Carbs
83.6g
Sugars
12.9g
Fibre
5.9g
Protein
17.6g
Salt
633mg
Ingredients
Serves

Ingredients

  • passata
    500 g
  • frozen chopped garlic
    2 tsp
  • sundried tomatoes, drained of oil
    10 tomatoes
  • cream cheese
    200 g
  • red pepper, sliced into chunks
    1
  • pesto
    2 tbsp

To cook

  • dried penne pasta
    350 g
  • vegetable stock
    350 ml
  • grated mozzarella
    1 cup

Method

    1. To a large freezer bag add the garlic, sundried tomatoes, passata, cream cheese, sliced red peppers and pesto. Season, mix well and seal.

Ready to freeze

  1. Place the freezer bag of sauce flat in the freezer.

  2. Ready to cook

    Remove the sauce from the freezer and leave to fully defrost. Once defrosted, pour into an ovenproof dish, add the dried pasta and stock and place into the oven at 180oc for 20 minutes. After 20 minutes, remove from the oven, stir, scatter over the cheese and place back into the oven for 15-20 minutes until the pasta is cooked and the cheese is golden and bubbly.

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