rigatoni bake
Per serving : 543kCal / Carbs 94g / Protein 21g / Fat 7g
Ingredients
400g rigatoni (gluten free if req)
1 1/2 tbsp olive oil
1 red onion, diced
400g (tinned) kidney beans
300ml passata
250ml vegetable stock
1 tbsp italian herbs
2 tbsp fresh basil
70g panko crumbs
How to make it
- Preheat oven to 180°C/350°F/Gas 4. At the same time bring a large pot of salted water to boil.
- Next, grease a baking dish with cooking spray.
- Cook pasta according to packet instructions. Once cooked, drain and set aside.
- Meanwhile, heat half the oil in a medium frypan. Add onion and kidney beans and cook for 5 minutes or until soft.
- Pour in the passata, stock and Italian herbs. Bring to a boil then remove from heat.
- Stir through the pasta before transferring to the baking dish.
- In a small bowl, toss breadcrumbs with remaining olive oil.
- Sprinkle over pasta and bake for 25 minutes.
- Sprinkle with chopped basil before serving.