Cheesy focaccia
Use a simple packet mix to roll out an Italian flat bread with blue cheese and parmesan, drizzled with olive oil
Spicy cheese & tomato bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g pastashapes- we used amori (spirals)
- 190g jar sundried tomato pesto
- 1-2 red chilliesdeseeded and chopped
- 250g large cherry tomatohalved
- 1 tsp smoked paprika
- 50g grated parmesan(or vegetarian alternative)
- 150g tub goat's cheesechopped
Nutrition: per serving
- kcal603
- fat30g
- saturates11g
- carbs57g
- sugars6g
- fibre3g
- protein26g
- salt2.2g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and boil the pasta following pack instructions. Meanwhile, tip the pesto, chilli, tomatoes and paprika into a large ovenproof dish. Shake 3 tbsp water in the closed pesto jar to get out the last bits, then pour into the dish and stir everything together. Drain the pasta, tip into the dish, season and mix well with half the Parmesan.
step 2
Scatter over the goat’s cheese, followed by the remaining Parmesan, then bake for 15-20 mins until piping hot and the cheese has melted.
