Dinner

Cheesy Pasta Bake with Tomato Sauce and Peas

Super easy and perfect for mid-week cooking!

4-6

15 mins

25 mins

Preheat your oven to 190°C.
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until it is al dente (about 8-10 minutes). Drain and set aside.
While the pasta is cooking, heat a large skillet over medium heat. Add a splash of olive oil, then sauté the minced garlic and chopped onion until they are soft and translucent (about 5 minutes).
Stir in the passata and bring to a simmer. Add the frozen peas and cook for another 5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste, then stir in the chopped basil leaves.
In a large mixing bowl, combine the cooked fusilli pasta with the sugo. Mix until the pasta is thoroughly coated with the sauce.
Transfer the pasta and sauce mixture into a baking tray. Spread it out evenly. Sprinkle the grated mozzarella cheese on top, ensuring it covers the entire surface.
Place the baking tray in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a golden-brown crust.
Remove the pasta bake from the oven and allow it to cool for a few minutes. Serve directly from the baking tray, garnished with additional fresh basil if desired.