Cheesy bean and tomato pasta bake

Cheesy bean and tomato pasta bake

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
60 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
250g rigatoni or penne pasta
olive oil, for cooking
1 onion , diced
1 garlic clove, crushed
1 small red chilli, seeded and diced
375ml chicken or vegetable stock
375ml tomato purée
400g tinned cannellini beans, rinsed and drained
salt and freshly ground black pepper
125g grated cheddar cheese
100g grated mozzarella cheese

Method

  1. Preheat the oven to 180°C. Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt. Add the pasta to the boiling water and stir until the water has returned to the boil. Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes.
  2. Heat a large frying pan over medium–high heat. Add a splash of oil and the onion and cook for 3–4 minutes, stirring often, until the onion softens slightly. Add the garlic and chilli and cook for a further 1–2 minutes, or until the garlic is fragrant.
  3. Add the stock and tomato purée, and bring to the boil. Add the beans, then reduce to a simmer and cook for 8–10 minutes, stirring often. Check the seasoning and add the salt and pepper, to taste. Add the drained pasta to the sauce and stir well to combine.
  4. Pour the pasta mix into a 2 litre ovenproof dish. Mix the cheddar and mozzarella together. Scatter the cheese over the pasta and bake in the oven for 30–40 minutes, or until the cheese is golden brown and the pasta is heated through.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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