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Mozzarella & Cherry Tomato Pasta Bake

| Mains | Cheese, Pasta | Italian | Pasta & Risotto


500g Cherry Tomatoes 1 Jar Peeled Tomatoes  5 Garlic Cloves  1 Handful Fresh Basil Leaves
100g Grated Parmesan Cheese 1 Pack Buffalo Mozzarella 1 Dried Red Chili Sea Salt
250g Farfalle  80ml Extra virgin olive oil 1 White Onion  Freshly ground Black Pepper
Select Ingredients
  • 5X
    Hygiene Thai Bird Red Chilli
  • 5X
    Maldon Sea Salt Crystals
  • 3X
    Belco Cherry Tomatoes
  • 5X
    Gourmet Italian Parmigiano Reggiano
+ Add Selected Ingredients to Cart  EGP4142.00

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1. Bring a large pot of salted water to the boil

2. Whilst water begins to boil: turn on the grill of your oven. Line a tray with tinfoil and lay on the cherry tomatoes. Drizzle with a touch of olive oil, season with Maldon sea salt and freshly ground black pepper and place under grill for 10 minutes. Leave the grill on once you’re done

3. Once the water is boiling, add the pasta and cook until al dente. Drain, reserving 1 cup of the water and return to the pot

4. Heat a pot on medium heat with 80ml of olive oil, add the onion, garlic and chili and cook for 5 minutes. Now add the canned tomatoes and the reserved pasta water and cook for a further 2 minutes. Add the basil and half of the parmesan. Lastly, add the grilled tomatoes and basil and combine well. Season with Maldon sea salt and freshly ground black pepper

5. Add the cooked pasta to the sauce and make sure it is well coated and seasoned

6. Pour the pasta mix into a casserole dish and top with the remaining parmesan cheese and mozzarella discs

7. Place under the grill until the cheese is melted and slightly browned

8. Remove from grill and sprinkle with basil leaves.

Serve immediately

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