Tomato and Borlotti Bean Pasta Bake

Cooking Time
30
Portions
10

Ingredients

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  •   tbsp vegetable oil
  • g medium onions (300g), finely chopped
  • g garlic, crushed
  • g MAGGI Rich & Rustic Tomato Sauce
  • 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
  • 550 g rigatoni or penne pasta
  • 60 g Medium cheddar cheese, grated
  • 30 g MAGGI® Southern Fried Crunchy Bake