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 softens and becomes almost 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.
The quantities provided above are averages only.
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 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 unit(s)
Lemon
10 grams
Basil
40 grams
Salad Leaves
1 sachet(s)
Mustard
(Contains: Barley, Mustard, Wheat)
1 unit(s)
Diced Butternut Squash
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Drizzle with oil, cajun spice, salt and pepper.
- Toss to coat and spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn 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 soft, 12 mins.
- Once cooked, reserve ½ cup of pasta water, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to stop it sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, peel the garlic.
- Roughly tear the basil leaves.
- Add the cherry tomatoes, garlic cloves and half the torn basil 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 in the oven for 12-15 mins, until the tomatoes are blistering.
- 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 1 tbsp oil, 1 tsp lemon juice (double both for 4p), the mustard and a pinch of salt and pepper.
- Just before serving, toss the salad leaves through the dressing.
- Add the cooked and drained pasta to the oven dish.
- Mix everything together, breaking up the cheese as you go.
- Loosen with a splash of reserved pasta water if necessary.
- Mix 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 torn basil.
- Serve the salad alongside.
