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Cheesy tortiglioni bake

Cheesy tortiglioni bake

Sunita Bhuyan
Tortiglioni pasta in a homemade chunky red sauce loaded with vegetables and mushrooms and baked with cheese.
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 250 gms tortiglioni pasta (penne or fusilli will work too)
  • 3 tblsp olive oil
  • 1 carrot, cut into very small pieces
  • ½ red pepper, cut into very small pieces
  • ½ green pepper, cut into very small pieces
  • 2 cups sweetcorn
  • 7-8 closed cup mushrooms, sliced
  • 1 onion, finely chopped
  • 4-5 cloves of garlic, peeled and finely chopped
  • 10-12 very ripe tomatoes, chopped (or two tins of chopped tomatoes)
  • 2 tbsp dried mixed herbs
  • salt to taste
  • freshly ground pepper to taste (I used a generous amount)
  • 200 gms cheddar cheese, grated

Instructions
 

  • Boil the pasta in enough salty water and a tblsp of olive oil, till cooked al dente(firm to the bite). Drain, wash with cold water and keep aside.
  • Heat 2 tbsp of olive oil in a pan and add the peppers, garlic, onion, mushrooms and sweetcorn. Toss around for a minute.
  • Add the tomatoes and dried mixed herbs.
  • Season with salt and generous amounts of freshly ground pepper. Cook till the tomatoes lose their shape. Do not let it dry out too much. If you feel it does, add a little hot water.
  • Pre heat the oven at 200 deg C.
  • Add the pasta to the chunky sauce and mix in. Remove from heat.
  • Place half of the pasta in an ovenproof dish and sprinkle half of the grated cheddar cheese. Add the other half of the pasta, along with the rest of the sauce and top with the remaining cheese.
  • Bake in the centre of the pre heated oven till the cheese melts and the top is nicely browned.
    Cheesy tortiglioni bake
  • Serve hot and dig in.
    Cheesy tortiglioni bake
Keyword cheesy pasta bake, pasta, pasta bake, tortiglioni pasta