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One pot creamy tomato basil pasta bake
Servings : 4
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Total Time : 45 mins
Made With
Original
Ingredients
250g fusilli
150g pot fresh green pesto
400g tomato and herb pasta sauce
300g sunsoaked tomatoes, drained, reserving 1 tbsp of oil, and chopped
340g tin Green giant sweetcorn, drained
200g tallegio, skin removed and chopped
100g cream cheese
A large handful basil leaves
210g bag mozzarella, drained and roughly torn
Equipment
Deep frying pan or saute pan with lid
Instructions
Preheat the oven to 180C, 160C fan, gas 4.
Bring a large pan of water to the boil and cook the pasta for 10-12 minutes, or to pack instructions. Drain and place back into the pan. Stir in the pesto, tomato sauce, tomatoes, reserved oil, sweetcorn, tallegio, cream cheese and basil leaves. Season then spoon into a 2 litre baking dish. Scatter with the mozzarella then cook for 10-15 minutes, until golden. Remove and serve immediately.
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