If you have been following my blog for a while you’ll know that I’m a strong believer in making easy food that tastes good every day of the week. And you will know that midweek meals don’t have to be a hassle. This recipe, which is based on a Co-operative Food Magazine recipe that I ever so slightly tweaked, is perfect when you fancy some tasty comfort food but don’t want to/have time to spare. It’s ready in 30 minutes and it requires minimum effort. If you are feeding a family, you can just double the ingredients.
While the Co-op recipe only uses four ingredients, I took the liberty to add and change a couple of things to make this even tastier! I swapped the cheddar for creamy mozzarella, and added olives and fresh basil to add more flavour to the dish.
Super easy tomato pasta bake
Serves 2 | Prep 5 minutes | Cook 30 minutes
Easy | Vegetarian
Tip: If you like it spicy, add a few pinches dried crushed chilli to the tomato soup before adding it to the pasta.
- 150g fusilli pasta (or alternative pasta shapes such as penne);
- 100g green beans, trimmed and roughly chopped;
- 600g tomato and basil soup;
- small handful pitted black olives;
- 1 mozzarella ball, drained;
- small handful fresh basil leaves, to serve;
- grated parmesan, to serve.
Heat the oven to 200C/fan 180C/Gas 6. Cook the pasta according to pack instructions. A few minutes before the end of cooking time, add the green beans to the pan. Drain the pasta and beans and put into an ovenproof dish.
Add the soup and black olives to the dish and mix. Shred the mozzarella over the pasta and bake for about 15 minutes until golden and bubbling.
Serve topped with freshly grated parmesan and a few shredded basil leaves.
Original recipe from Co-operative Food Magazine, available online here.
Now a short Food Notes story. Completely unrelated to the recipe, something fantastic happened today. For the first time since I’ve opened Food Notes, I met someone who reads the blog that I didn’t know! Thank you, David, for making my day – hearing that someone enjoys the recipes I put on really meant a lot and makes running Food Notes all the more special!
Previously posted on this date (Jan 14th):
== 2018 ==
* Pan-roasted ling with clams, perry & curly kale