g tin Borlotti beans, drained and washed (480g drained weight)
ml water
g MAGGI® Vegetable Bouillon Few dashes of Worcestershire sauce Cracked black pepper, to taste
g rigatoni or penne pasta
g Medium cheddar cheese, grated
g MAGGI® Southern Fried Crunchy Bake
1
Step 1
Heat the oil in a medium pan and fry the onions for 5 minutes until softened and lightly golden, then stir in the garlic and cook for a further minute.
2
Step 2
Mix in the MAGGI Rich & Rustic Tomato Sauce, borlotti beans, water and the MAGGI Vegetable Bouillon and bring to a simmer for 10 – 15 minutes. Add a few dashes of Worcestershire sauce and season with black pepper to taste.
3
Step 3
While the sauce is simmering, cook the pasta according to pack instructions, refresh and drain. Stir the pasta into the sauce and place in an ovenproof dish.
4
Step 4
Scatter the grated cheese over the top followed by the MAGGI Southern Fried Crunchy Bake.
5
Step 5
Bake in an oven pre-heated 200˚C/ Fan 180˚C/ Gas Mark 6 for 20-30 minutes or until above 75°C and golden.
6
Step 6
Try adding courgettes or roasted vegetables to the tomato sauce before baking. Serve with a simple green salad.
Ingredients
1 tbsp vegetable oil
2 g medium onions (300g), finely chopped
20 g garlic, crushed
600 g MAGGI Rich & Rustic Tomato Sauce
800 g tin Borlotti beans, drained and washed (480g drained weight)
300 ml water
15 g MAGGI® Vegetable Bouillon Few dashes of Worcestershire sauce Cracked black pepper, to taste