All Simple Vegetable Recipes

Simple Baked Pasta

Simple Baked Pasta


Preparation time: 10 minutes
Cooking time: 36 minutes

Serves 4

  • 1 tablespoon olive oil

  • 375 g (12 oz) dried fusilli

  • 300 ml (1/2 pint) double cream

  • 75 g (3 oz) freshly grated vegetarian Parmesan cheese

  • 875 g (13/4 lb) juicy, ripe tomatoes, thinly sliced

  • 50 g (2 oz) butter or vegetarian margarine

  • Small bunch of basil, leaves torn

  • Salt and pepper

To Garnish:

  • Sprigs of basil

  1. Bring at least 1.8 litres (3 pints) water to the boil in a large saucepan. Add the oil and 1 teaspoon salt. Add the pasta and cook for 6 minutes until nearly tender. Drain well and return to the saucepan with the cream and Parmesan and stir to combine.

  2. Arrange half the tomatoes in a L large ovenproof dish, dot with half the butter or margarine and sprinkle with half the basil. Season with salt and pepper. Arrange the pasta on top, then cover with the remaining basil and tomatoes. Dot with the remaining butter or margarine and season with salt and pepper.

  3. Bake, uncovered, in a preheated oven, 200C (400F) Gas Mark 6, for about 30 minutes. Garnish with basil sprigs. Serve immediately.

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