Pasta Al Forno Bake
This pasta bake recipe uses simple ingredients but is rich in flavour. The pasta is cooked in a lovely tomato sauce and then baked in the oven with shredded cheese until it is bubbly and golden. The perfect easy family meal.
From the book
Easy 10
Quick recipes using fridge and pantry staples
Delicious dinners that will fit your budget
Includes vegetarian meals and gluten-free options
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Introduction
When I was a teenager, there was a brand of pasta sauces that did a pasta al forno; it had a sharp, creamy tomato sauce, and was topped with mozzarella and finished under the grill. I loved it, and pretty much lived on it until I was twenty! This is my homemade version, and it tastes just as good as I remember it.
Ingredients
| 350g (12oz) | dried fusilli or conchiglie (or other pasta shape) |
| oil, for frying | |
| 1 | onion, finely chopped |
| 2 | garlic cloves, finely chopped |
| 1 tbsp | honey |
| 2 x 400g (14oz) cans | cherry tomatoes |
| 100ml (3½fl oz) | single (light) cream |
| 70g (2½oz) | fresh spinach leaves |
| 2 tsp | dried oregano |
| 100g (3½oz) | cheddar, grated |
| basil leaves, to garnish (optional) | |
| salt and freshly ground black pepper |
Method
Add the pasta to a large saucepan of boiling salted water. Bring back to the boil, then simmer until the pasta is just cooked. Reserve 1 tablespoon of the starchy pasta water before draining.
Meanwhile, heat a drizzle of oil in a large, non-stick frying pan (skillet). Add the onion and fry for 5 minutes until soft, stirring in the garlic and honey for the final minute.
Drain off the juice from one of the cans of tomatoes before adding all the tomatoes to the pan. Squash the tomatoes with the back of a wooden spoon as you stir. Bring to the boil and simmer for 3 minutes. Preheat the grill (broiler) to medium.
Stir the cream, spinach and oregano into the sauce and season with salt and pepper. Gently bring to the boil and simmer until the spinach has wilted.
Tip the drained pasta and reserved cooking water into the sauce and stir until thoroughly combined. Transfer to a baking dish, sprinkle with the grated cheddar and grill for 5–7 minutes until the cheese is golden brown.
Garnish with basil, if you like, and serve immediately
Tips and Swaps
If you don’t have time to grill the pasta, just dish it up as it is and sprinkle with grated cheese. It’s still lovely!
For extra protein, stir a drained can of tuna into the spinach sauce before adding the pasta.
Add ½ teaspoon of chilli (red pepper) flakes if you fancy a bit of heat.
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