Cheesy Tomato Pasta Bake
TIP: You can substitute the farfalle pasta for any shape or swap for gluten free.
- Contains Dairy
Prepared with
Ingredients
- 14oz raw farfalle pasta (750g cooked) *use while still hot
- 1 Tbsp olive oil
- 28fl. oz passata
- 1 Tbsp capers, chopped
- 6 Tbsp sundried tomatoes, chopped
- ½ Tsp garlic granules
- 6 Tbsp Parmesan or vegetarian equivalent, divided
- Sea salt and ground black pepper, as desired
- 0oz fresh basil, finely chopped
- 4oz grated mozzarella
Instructions
Step 1
In the Large Container (without Crisper Plate), add the cooked hot pasta, oil, passata, capers, sundried tomatoes, garlic granules, 2 tablespoons Parmesan cheese, salt and pepper and mix to evenly combine.
Step 2
Attach the adaptor onto the FN101UK-MASTER PowerPod then install onto the container.
Press MODE until AIR FRY illuminates, set time to 12 minutes and press START to begin cooking.
When 5 minutes is displayed, remove PowerPod and stir. Return PowerPod to container and press START to resume cooking.
When cooking is complete remove PowerPod, add basil and stir. Top with grated mozzarella and remaining parmesan.
Step 3
Return PowerPod to container, set to AIR FRY, set time to 4 minutes and press START to begin cooking.
Step 4
When cooking is complete, serve and eat warm.