Friday, 18 March 2011

Carrot and Broccoli Pasta Bake

This is another variation on the pasta bake.


  • 400g tin of chopped tomatoes
  • 1 tsp olive oil
  • 1 tsp chilli powder
  • 5 carrots, peeled and thinly chopped
  • 100g tomato puree
  • 250ml water
  • salt and pepper to taste
  • 2 heads of broccoli, washed and cut into bite sized pieces
  • 300g fusilli pasta
  • 100g grated cheese


  1. Put on a large pan of water to boil for the pasta.
  2. In a separate saucepan put in the tomatoes, oil, chilli powder, carrots, tomato puree and water.
  3. Season with salt and pepper and mix well.
  4. Heat the tomato mixture over a medium heat and simmer with a lid on for 15 minutes.
  5. By this time the water for the pasta should be boiling, so add the pasta to the water.
  6. At the same time add the broccoli to the tomato mixture and mix well.
  7. Put the oven on to preheat to 170 degrees.
  8. Cook the pasta for 15 minutes and then drain.
  9. In a large ovenproof dish combine the pasta with the tomato and broccoli mixture and mix well.
  10. Top with the grated cheese and place in the oven.
  11. Bake for 20 minutes or until the top is nice and golden.
Serves 3.

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