Oven-Baked Veggie Pasta
The quantities provided above are averages only.
Ingredients
2 unit(s)
Garlic
1 unit(s)
Onion
1 pack(s)
Chopped Tomatoes
65 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Dried Oregano
125 grams
Mozzarella
(Contains Milk)
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
5 grams
Parsley
1 unit(s)
Courgette
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Cooking Steps
Preheat the oven to 180 degrees. Press or finely chop the garlic. Chop the red onion. Halve then slice the courgette into half moons.
Heat the olive oil in a skillet over medium heat and fry the garlic and red onion for 2-3 minutes. Deglaze with the chopped tomato, creme fraiche, balsamic vinegar and dried oregano. Stir well and season with salt and pepper. Bring to the boil and let it simmer over medium heat for 10-12 minutes.
Add the courgette to an oven dish. Tear the mozzarella into small pieces.
Pour the sauce over the courgette in the baking dish and arrange the mozzarella pieces on top. Season with salt and pepper. Bake in the oven for 25 minutes.
Meanwhile, boil plenty of water with a pinch of salt in a pan with a lid for the rigatoni. Cook the rigatoni, covered, 14 - 16 minutes. Then drain and leave to steam without a lid. Roughly chop the parsley, stalks and all.
Add a drizzle of oil and half the parsley to the cooked rigatoni. Season with salt and pepper and toss well. Divide the rigatoni over the plates and spoon the courgette with the sauce over it. Garnish with the remaining parsley.
