3 cheese pasta bake

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METHOD

1. Preheat the oven to 180 fan. Chuck the pasta in a large, shallow pan and add the cherry tomatoes, half the basil, tinned tomatoes, mascarpone, red pesto, tomato puree and garlic powder. Pour over the water and give everything a mix around. Cover and bake for 40 minutes, stirring halfway so you get a nice sauce.
2. Take the pasta out of the oven and add a really good pinch of salt and pepper. Add the spinach and stir together. Return to the oven, without the lid, and cook for 2-3 minutes until the spinach has wilted. Check the seasoning here and add more salt and pepper to taste.
3. Scatter over the remaining basil and rip over the mozzarella. Grate a good load of Parm over the top and return to the oven for 15-20 minutes or until the cheese is golden and bubbly. Serve immediately.

INGREDIENTS

Serves 4
500g giant pasta shells – Conchiglioni
150g cherry tomatoes, halved

2 large handfuls of torn basil leaves

1 x 400g tin chopped tomatoes

250g mascarpone

2 tbsp red pesto

2 tbsp tomato puree

1 tsp garlic powder

1 tsp chilli flakes (optional)

900ml just boiled water

150g baby spinach

150g mozzarella

Parmesan to serve

Salt and pepper
--
Pippa Gawley
Tel/What's App: +44 7980 921030

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