Ingredients
500g Fusilli
230g Cheddar (Grated)
120g Mascarpone
100g Sweetcorn
2 Peeled Plum Tomato Tins (Blended)
2 Bell Peppers (Batons then halved)
2 Garlic Cloves
1 Onion (Finely diced)
1 Mozzarella Ball (sliced in circles)
1 tbsp Oil
1 tbsp Mixed Herbs
1 tbsp Tomato Purée
2 tsp Salt plus extra to taste
1 tsp Chilli Flakes
1/2 tsp Black Pepper
Equipment
Large saucepan or frying pan
Large pot
Wooden spoon or spatula
Colander
Large oven dish
Cheese grater
Knife & chopping board
Preparation
1. Make the sauce
Heat a pan over a medium-low heat, then add the oil followed by the onions and ½ tsp salt.
Cover with a lid and let the onions sweat until softened and lightly browned.
Add the garlic and cook until fragrant, then stir in the blended tomatoes, tomato purée, mixed herbs, remaining salt, black pepper, and chilli flakes.
Simmer for 2 minutes and adjust the seasoning to taste. Add in the mascarpone and stir till it has melted into the sauce.
2. Add the vegetables
Stir in the sweetcorn and peppers and let them cook in the sauce for 2-3 minutes.
3. Cook the pasta
Bring a large pot of salted water to the boil and add the fusilli.
Cook for half the time stated on the packet, as the pasta will continue cooking in the oven.
Reserve a cup of pasta water before draining.
4. Combine
Add the partially cooked pasta to the sauce and mix until fully coated.
If the pasta seems dry, add some of the reserved pasta water. The sauce should be slightly watery, as the pasta will continue absorbing liquid while baking.
5. Assemble & bake
Pour the pasta into a large oven dish, then top with the cheddar followed by the mozzarella.
Bake at 200°C for 15–20 minutes, until the cheese has melted and started to brown.
6. Finish
Serve while hot and enjoy!😊
