Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
With chunks of melting bocconcini dotted throughout, this easy and cheesy 3-step pasta bake is a surefire one-way ticket to dinner success.
500g dried rigatoni pasta
2 tbsp olive oil
500g cherry tomatoes, halved
4 green shallots, thinly sliced
300g (3 cups) pre-grated pizza cheese
500g bottle onion and roast garlic pasta sauce
1 bunch fresh basil, leaves picked, plus extra, to serve
200g bocconcini, drained, coarsely torn
3 Method Steps
Step 1Cook the pasta(500g dried rigatoni pasta) in a large saucepan of salted boiling water following the packet directions or until al dente. Drain. Preheat the grill to high.
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Step 2Wipe pan dry. Heat oil (2 tbsp olive oil) over medium-high heat. Add the tomato (500g cherry tomatoes, halved) and shallot (4 green shallots, thinly sliced). Cook, stirring, for 3-4 minutes or until the tomato softens. Reduce the heat to low and add the cooked pasta, pizza cheese (300g (3 cups) pre-grated pizza cheese) and pasta sauce (500g bottle onion and roast garlic pasta sauce). Stir to combine. Remove from the heat. Add the basil leaves (1 bunch fresh basil, leaves picked, plus extra, to serve) and stir to combine. Season.
Step 3Spoon the pasta mixture into a 20 x 35cm baking dish. Top with bocconcini (200g bocconcini, drained, coarsely torn). Place under a grill for 5-8 minutes or until cheese is melted.
Tip: This pasta bake can be made 1 day ahead.
All quantities above are averages