- Ingredients
- 20g olive oil
- 200g onion, finely chopped
- 20g garlic, crushed
- 600g MAGGI Rich & Rustic Tomato Sauce
- 300g water
- Few dashes of Worcestershire sauce
- Cracker black pepper, to taste
- 500g rigatoni or penne pasta
- 60g Medium cheddar cheese, grated
- 30g MAGGI Southern Fried Crispy Bake
- 20g MAGGI Vegetable Liquid Concentrated Fonds
Tomato Pasta Bake
Ingredients
Method
Method
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. Mix in tomato sauce, water and the vegetable fonds and bring to a simmer for 10 – 15 minutes. Add a few dashes of Worcestershire sauce and season to taste.
3. Cook the pasta according to pack instructions, refresh and drain. Stir the pasta into the sauce and place in an ovenproof dish.
4. Scatter the grated cheese over the top followed by the Crunchy Bake.
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.
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