Tomato & Basil Pasta Bake
Serves 2 
40
Nutritional Information
Energy (kcal)
127kcalFat
3gof which saturates
1.5gCarbs
18gof which sugars
1.9gFibre
1.5gProtein
6.1gSalt
0.52gEnergy (kcal)
791kcalFat
18gof which saturates
9.5gCarbs
112gof which sugars
12gFibre
9.2gProtein
38gSalt
3.2gIngredients
- 1 Garlic Clove
- 400g Canned Tomatoes
- 2 tbsp of Olive Oil
- Handful of Basil
- 1 tbsp Capers
- 80g of Pancetta
- Sprinkle of Chilli Flakes
- Sprinkle of Salt
- Sprinkle of Black Pepper
- 100g Fresh Breadcrumbs
- 200g Mozzarella Ball
- 500g Rigatoni
Method
- Heat a pot of salted water to a boil, add the rigatoni and cook for about 15-20 minutes or until al dente.
- Season the breadcrumbs with olive oil, salt, and pepper. Bake them in the oven at 200 C until crispy, which should be approximately 15 minutes. Remove them and set them aside.
- Heat a frying pan over a medium to high heat with the olive oil, add the pancetta and fry for about 8 minutes until it’s crispy. Remove the pancetta while keeping the fat in the pan.
- Add the capers and chilli flakes and fry them for a few minutes. Add in the garlic near the end so as not to burn it. Add the tinned tomatoes and basil leaves to the pan and season well with salt and pepper, simmer for 5 minutes while stirring and crushing, then take it off the heat.
- Mix the cooked pasta into the tomato sauce, and add this into a baking tray. Top the pasta with the pancetta, breadcrumbs, and torn mozzarella. Drizzle with olive oil and put in a hot oven at 180 C for 20 minutes until it starts to caramelise on the top.
- Serve and enjoy.
Tip
This recipe can be scaled up or down depending on your individual calorie or macro requirements.
Contains
Rigatoni [Durum WHEAT Semolina], Tomatoes, Mozzarella Cheese (MILK), Breadcrumbs [Breadcrumbs [WHEAT Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin B1)], Water, Yeast, Salt, Flour Treatment Agent (Ascorbic Acid)]], Pancetta [Pork, Water, Salt, Antioxidant, Sodium Ascorbate, Preservatives: Sodium Nitrite, Potassium Nitrate], Capers, Basil, Olive Oil, Garlic, Black Pepper, Chilli Flakes Salt.
ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold.
Ingredients
- 1 Garlic Clove
- 400g Canned Tomatoes
- 2 tbsp of Olive Oil
- Handful of Basil
- 1 tbsp Capers
- 80g of Pancetta
- Sprinkle of Chilli Flakes
- Sprinkle of Salt
- Sprinkle of Black Pepper
- 100g Fresh Breadcrumbs
- 200g Mozzarella Ball
- 500g Rigatoni
Method
- Heat a pot of salted water to a boil, add the rigatoni and cook for about 15-20 minutes or until al dente.
- Season the breadcrumbs with olive oil, salt, and pepper. Bake them in the oven at 200 C until crispy, which should be approximately 15 minutes. Remove them and set them aside.
- Heat a frying pan over a medium to high heat with the olive oil, add the pancetta and fry for about 8 minutes until it’s crispy. Remove the pancetta while keeping the fat in the pan.
- Add the capers and chilli flakes and fry them for a few minutes. Add in the garlic near the end so as not to burn it. Add the tinned tomatoes and basil leaves to the pan and season well with salt and pepper, simmer for 5 minutes while stirring and crushing, then take it off the heat.
- Mix the cooked pasta into the tomato sauce, and add this into a baking tray. Top the pasta with the pancetta, breadcrumbs, and torn mozzarella. Drizzle with olive oil and put in a hot oven at 180 C for 20 minutes until it starts to caramelise on the top.
- Serve and enjoy.
Tip
This recipe can be scaled up or down depending on your individual calorie or macro requirements.
Contains
Rigatoni [Durum WHEAT Semolina], Tomatoes, Mozzarella Cheese (MILK), Breadcrumbs [Breadcrumbs [WHEAT Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin B1)], Water, Yeast, Salt, Flour Treatment Agent (Ascorbic Acid)]], Pancetta [Pork, Water, Salt, Antioxidant, Sodium Ascorbate, Preservatives: Sodium Nitrite, Potassium Nitrate], Capers, Basil, Olive Oil, Garlic, Black Pepper, Chilli Flakes Salt.
ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold.