Cheesy Tomato Pasta Bake
Cheesy Tomato Pasta Bake
Rated 5.0 stars by 1 users
Cuisine
Italian
Servings
4
Prep Time
5 minutes
Cook Time
14 minutes
Ingredients
- 400g raw farfalle pasta (750g cooked) *use while still hot
- 1 Tbsp olive oil
- 800ml passata
- 1 Tbsp capers, chopped
- 6 Tbsp sundried tomatoes, chopped
- ½ Tsp garlic granules
- 6 Tbsp Parmesan or vegetarian equivalent, divided
- Sea salt and ground black pepper, as desired
- 20g fresh basil, finely chopped
- 140g grated mozzarella
Directions
- In the Large Container (without Crisper Plate), add the cooked hot pasta, oil, passata, capers, sundried tomatoes, garlic granules, 2 tablespoons Parmesan cheese, salt and pepper and mix to evenly combine.
- Attach the adaptor onto the CRISPi PowerPod then install onto the container.
- Press MODE until AIR FRY illuminates, set time to 12 minutes and press START to begin cooking.
- When 5 minutes is displayed, remove PowerPod and stir. Return PowerPod to container and press START to resume cooking.
- When cooking is complete remove PowerPod, add basil and stir. Top with grated mozzarella and remaining parmesan.
- Return PowerPod to container, set to AIR FRY, set time to 4 minutes and press START to begin cooking.
- When cooking is complete, serve and eat warm.