Tomato & basil pasta bake

Perfect for vegetarians, this tasty meal is packed with flavour, fibre and nutrients.

Recipe «Tomato & basil pasta bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 300g dried wholemeal fusilli pasta, 2 tsp olive oil, 1 leek, pale section only, halved, washed, thinly sliced, 1 carrot, peeled, finely chopped, 1 celery stick, ends trimmed, finely chopped , 2 garlic cloves, crushed, 2 x 400g cans diced tomatoes, 2 tbsp shredded fresh basil , 120g fresh low-fat ricotta, crumbled, Shredded fresh basil, extra, to serve.

Ingredients:

• 300g dried wholemeal fusilli pasta 
• 2 tsp olive oil 
• 1 leek, pale section only, halved, washed, thinly sliced 
• 1 carrot, peeled, finely chopped 
• 1 celery stick, ends trimmed, finely chopped 
• 2 garlic cloves, crushed 
• 2 x 400g cans diced tomatoes 
• 2 tbsp shredded fresh basil 
• 120g fresh low-fat ricotta, crumbled 
• Shredded fresh basil, extra, to serve 

Instructions

1. Preheat oven to 180°C. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan.
2. Meanwhile, heat the oil in a saucepan over medium-low heat. Add the leek, carrot and celery, and cook, stirring, for 6 minutes or until soft. Add the garlic and cook, stirring, for 1 minute.
3. Add the tomato and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 10 minutes. Stir in the basil. Season with pepper.
4. Add the tomato mixture to the pasta and toss to combine. Transfer to a 1.5L (6-cup) capacity ovenproof dish. Top with ricotta. Bake in oven for 30 minutes or until golden. Top with extra basil to serve.