Tomato and Borlotti Bean Pasta Bake

A simple one pot pasta dish with added beans to provide more fibre.
  • 0:30 TIME
  • 10 portions

INGREDIENTS

1 tbsp. vegetable oil

2 medium onions (300g), finely chopped

20g garlic, crushed

600g MAGGI Rich & Rustic Tomato Sauce

2 x 400g tin Borlotti beans, drained and washed (480g drained weight)

300ml water

15g MAGGI® Vegetable Bouillon

Few dashes of Worcestershire sauce

Cracked black pepper, to taste

550g rigatoni or penne pasta

60g Medium cheddar cheese, grated

30g MAGGI® Southern Fried Crunchy Bake

METHOD

Prep: 10 minutes. Cook: 20 minutes.

  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 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. 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. Scatter the grated cheese over the top followed by the MAGGI Southern Fried 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.

CHEF'S TIP

Try adding courgetts or roasted vegetables to the tomato sauce before baking. Serve with a simple green salad. 

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

523 kJ

124 kcal

1533 kJ

364 kcal

8400 kJ

2000 kcal

18%

Fat

2.2g

6.4g

70g

9%

of which: saturates

0.6g

1.9g

20g

10%

Carbohydrate

20.2g

59.4g

260g

23%

of which: sugars

2.4g

7.2g

90g

8%

Fibre

2.7g

7.8g

-

-

Protein

4.5g

13.2g

50g

26%

Salt

0.32g

0.94g

6g

16%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Products used in the recipe