Creamy Baked Cheese Pasta
with cherry tomatoes and butternut squash
Something wonderful happens to Greek style cheese when you bake it at blistering temperatures. It melts and becomes creamy, creating the most amazing pasta sauce. Softened cherry tomatoes and sweet roasted butternut squash also benefit from a stint in the searing hot oven.
Ingredients
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
250 grams
Cherry Tomatoes
100 grams
Greek Style Cheese
(Contains Milk)
2 unit(s)
Garlic
1 unit(s)
Lemon
5 grams
Parsley
40 grams
Salad Leaves
300 grams
Diced Butternut Squash
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 sachet(s)
Mayo
(Contains Egg, Mustard)
2 sachet(s)
Sun Dried Tomato Paste
Not included in your delivery
2 tbsp
Oil
1 tsp
Pepper
1 tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Toss with Middle Eastern spice, salt, pepper and a drizzle of oil.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
- Boil a large pot of salted water for the rigatoni.
- When the water is boiling, add the pasta and bring back to the boil. Cook until softened, 10-12 mins.
- Once cooked, reserve a cup of pasta water, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, peel the garlic.
- Roughly chop the parsley (stalks and all).
- Add the cherry tomatoes, garlic cloves and half the parsley to a large oven dish.
- Add 2 tbsp oil, 1 tsp salt and 1 tsp pepper (double all for 4p). Toss together.
- Place the cheese in the centre of the dish (keeping it whole) and bake until the tomatoes are blistering, 12-15 mins.
- While everything is cooking, make your dressing.
- Halve the lemon. Juice one half and cut the other half into wedges.
- In a large bowl, mix together 2 tbsp oil, 1 tsp lemon juice (both double for 4p), the mayo and a pinch of salt and pepper.
- Just before serving, toss the salad leaves through the dressing.
- Add the cooked and drained pasta and the sundried tomato paste to the oven dish.
- Mix everything together, breaking up the cheese as you go.
- Loosen with a splash of reserved pasta water if necessary.
- Pop in the roasted butternut squash.
- Season to taste with salt and pepper.
- Dish up spoonfuls of cheesy pasta.
- Garnish with the lemon wedges and remaining parsley.
- Serve the citrusy salad on the side.
