one dish, four cheese pasta

Be-boring diet-January is (almost) over (if it was ever a thing) so in celebration here’s a hearty dish for getting through any further cold snaps that come our way! And tbf it does have plenty of protein, calcium, iron, and veggie goodness, so also not all bad.  You’ll need a big deep pasta dish for this.

2016-01-20 22.37.16

(serves 4-6)

2x 400g tomatoes
2 tbsp tomato purée
1/2 cup sun-dried tomatoes, chopped roughly
300g frozen spinach, thawed and squeezed of excess liquid (or use fresh)
Squirt garlic purée
1 tbsp herbes de provence / mixed basil and oregano
Salt and pepper to taste
1/2 tsp chilli flakes
250ml red wine
500ml water
500g rigatoni pasta
100g blue or other cheese, cubed
150g cheddar cheese, grated
50g parmesan, grated
1 pack mozzarella cheese, ripped apart
Fresh basil or parsley for garnish
Optional: garlic bread to serve

  1. Lightly oil your oven dish and preheat oven to 190oC
  2. Pour in the tomatoes and press (if whole) with your hand to break up. Stir in the purée, sun-dried tomatoes, 2 tbsp of oil from the jar, spinach, garlic, herbs, chilli, and season to taste. Stir in the water and the wine.
  3. Stir in the pasta, blue, cheddar, and parmesan cheese, and press down so most of the pasta is under the sauce.
  4. Cover the dish in foil and bake for 40-45 minutes (stir halfway through). Then take it out and break the mozzarella over the pasta. Bake a further 15-20 minutes.

 

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