About this recipe:Cheddar, Parmesan, feta and mozzarella cheeses stirred into hot cooked pasta together with a tomato herb mixture, then baked. Melty, cheesy pasta bake perfection!
315g macaroni pasta
1 (400g) tin peeled plum tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
salt and pepper to taste
205g grated Cheddar cheese
170g grated mozzarella cheese
60g freshly grated Parmesan cheese
65g crumbled feta cheese
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Bring a large pot of lightly salted water to the boil over high heat. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and pour hot pasta into a glass baking dish.
Meanwhile in a large bowl stir together tomatoes, Italian seasoning, oregano, basil, salt and pepper.
Stir into the hot pasta 125g of Cheddar, 125g of mozzarella and 50g of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 75g Cheddar, 75g mozzarella, 75g Parmesan and the 30g feta over the top of the casserole.
Sooooooooo annoying - the weights in either the ingredients list or the instructions are incorrect - they don't match up at all which isn't good if you only realise once you're in the process of making it. I muddled along and thought it was nice but 5 of my 6 guests left some and it wasn't massive portions.......................... - 23 Jan 2016