Maestro Veggie Pasta Bake

• 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, 10-12 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.

• 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 a glug of oil and season to taste with salt and pepper and toss together. 
• Place the cheese in the centre of the dish (keeping it whole) and bake until the tomatoes are blistering, 12-15 mins.

• 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 tsp lemon juice (per 2P), the mayo and a drizzle of oil. Season to taste with salt and pepper.
• Just before serving, toss the salad leaves through the dressing.

• Add the cooked and drained pasta and the sundried tomato paste 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.

Little chef's TIP: Have kids help stir together the pasta and cheese.