Creamy Baked Cheese Pasta
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Creamy Baked Cheese Pasta

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.

Tags:
Under 650 calories
Discovery
Quick
Family Friendly
Veggie
Eat Me First
Climate Conscious
Allergens:
Wheat
Milk
Sesame
Mustard
Egg
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

1 unit(s)

Diced Butternut Squash

1 sachet(s)

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

1 sachet(s)

Mayo

(Contains Egg, Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2532 kJ
Energy (kcal)605 kcal
Fat18.7 g
of which saturates9.8 g
Carbohydrate87.6 g
of which sugars14 g
Dietary Fiber0 g
Protein24.2 g
Cholesterol0 mg
Salt1.68 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Oven dish
Baking Sheet with Baking Paper
Colander

Instructions

Roast the Butternut Squash
1
  • 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, Middle Eastern 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 the tray halfway through.
Cook the Rigatoni
2
  • 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, 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.

Get Prepped
3
  • 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.
Make the Dressing
4
  • 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.
Finishing Touches
5
  • 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.
  • Pop in the roasted butternut squash.
  • Season to taste with salt and pepper.
Serve and Enjoy
6
  • Dish up spoonfuls of cheesy pasta.
  • Garnish with the lemon wedges and remaining parsley
  • Serve the citrusy salad on the side.
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