'Grab and cook' Creamy Sun-dried Tomato Pasta Bake
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.
Nutrition (per serving)
frozen chopped garlic2 tsp
sundried tomatoes, drained of oil10 tomatoes
cream cheese200 g
red pepper, sliced into chunks1
dried penne pasta350 g
vegetable stock350 ml
grated mozzarella1 cup
- 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
Place the freezer bag of sauce flat in the freezer.
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.
super lush and creamy. have already made it twice this week
Hi – could I add some diced chicken breast to this dump bag?
You could yes just make sure it is cut into small pieces. Enjoy
I really liked this recipe. I veganised it with vegan cream cheese and vegan mozzerella. Very tasty and so quick to prep.
That is great to hear and glad it worked well being veganised!