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    Tomato & Olive Pasta Bake

    Sponsored | Pasta Roma & Leggo's
    Tomato & Olive Pasta Bake
    Preparation time is 15minutes
    Cook time is 25minutes
    Total time is 40minutes
    Serve is for 4 people
    Estimated cost per serve is 8 dollar
    Difficulty level: 2 out of 4

    7 Ingredients

    Number of servings
    4
    • 350grams Pasta Roma! Gluten Free Rigatoni
    • 1kilograms Leggo's Roasted Garlic with Chunky Tomato & Onion Pasta Sauce
    • 250grams Roma tomatoes, halved
    • 1/2 cup pitted Kalamata olives, sliced
    • 200grams Danish feta, crumbled
    • 1/3 punnet oregano, leaves picked
    • 1 lemon, zested

    Nutrition per serving

    2520 Kilojoules or 600 Calories
    29% of daily energy intake*
    Protein
    18.0grams
    Fat
    15.0grams
    Carbs
    94.0grams
    Sugars
    13.5grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Warm up on a chilly night with a comforting rigatoni bake infused with a rich and flavourful roasted garlic pasta sauce.

    Method

    Step 1 of 3

    Preheat oven to 200°C/180°C fan-forced. Grease a 2L (8-cup) rectangular ovenproof dish. Cook pasta following packet instructions until al dente. Drain. Place pasta in prepared dish.

    Step 2 of 3

    Add pasta sauce, tomatoes and olives to pasta and mix until well combined. Top with feta. Bake for 25 minutes or until golden-brown.

    Step 3 of 3

    Serve pasta bake sprinkled with oregano and lemon zest.

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