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Preparation Time : 20
Cook Time : 50
Total Time : 70
350g short pasta (such as casarecce or penne)
400g can baby roma tomatoes
420g red wine bolognese pasta sauce
275g btl marinated artichokes, drained, chopped
290g btl sweet roasted baby peppers, drained, chopped
1/4 cup flat-leaf parsley, finely chopped
1 tablespoon rosemary, coarsely chopped
2 cups (500ml) vegetable stock
1 cup (120g) grated cheddar
Flat-leaf parsley leaves, to serve
Mixed salad leaves, to serve
Preheat oven to 200C. Grease a 12-cup (3L) baking dish.
Combine the pasta, tomatoes, pasta sauce, artichoke, baby pepper, chopped parsley and rosemary in the prepared dish. Pour in stock and 1 1/2 cups (375ml) water. Cover with baking paper, then with foil. Bake for 20 mins. Uncover and stir. Bake, uncovered, for a further 25 mins or until the liquid is almost absorbed and the sauce thickens.
Sprinkle over cheddar and bake for a further 5 mins or until golden. Set aside for 10 mins to cool. Sprinkle with parsley leaves and serve with salad.
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