Broccoli and Tomato pasta bake

  |  
Jun 25, 2011
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Difficulty Level: easy

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Ingredients

  • 225g Penne Pasta
  • 500g Pasta Bake Sauce
  • 320g Broccoli
  • 2 x 300g cans of Pinto Beans, drained and rinsed
  • 25g Light Mature Cheddar
  • Packet Of Bread Crumbs 🙂

Instructions

  1. 1) Preheat the oven to 200c/180c Fan/Gas 6. Put the penne in an ovenproof dish and add the sauce. Fill the Jar with cold water and add to the dish, stirring until evenly mixed.

  2. 2) Cook, uncovered, in the oven for 20mins.

  3. 3) Meanwhile, break the broccoli into small florets, discarding any tough parts. Add to a pan of boiling water and cook for 2 minutes, then drain.

  4. 4) Stir the broccoli florets and pinto beans into the pasta and sprinkle the cheese and breadcrumbs on top.

  5. 5) Return to the oven and cook for another 25-30mins. Season well and serve warm 😛

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